Pigeon wellington, pommes Anna, parsnip purée and a pigeon and red wine sauce
Wellington recipe below!
I had some really nice pigeon breasts in freezer given to us by a friend and I wanted to plan something more restaurant-y to use some of them. This pigeon wellington was delicious! It worked really well with parsnip purée, and a the rich sauce.
To make a wellington:
1. Choose your layers – mine were pigeon, foie gras, mushroom duxelles and puff pastry. You could have some cured meat in there too, or chestnuts even.
2. Make the duxelles – I blended a whole box of chestnut mushrooms until they were finely chopped size (not a pulp). I fried these in olive oil for 5 mins, then seasoned. I added 100ml white wine and cooked for another 10 mins until gone. I chilled this then set aside.
3. Season your meat with salt and pepper, then fry each side of the pigeon until it has a little colour in a very hot pan with oil (20 seconds or so). Remove and cool.
4. Assemble. Lay out cling film. I used my puff pastry sheet to determine the length of my wellington. I laid out a strip of mushroom about 2cm short of the pastry length and the width of the pigeon breast (3cm or so). I laid the meat ontop along the line of mushrooms and tried to get it an even volume all the way through by overlapping the small Ends of the breasts. I then topped the meat with the rest of the mushrooms and moved them around so it filled in all of the gaps and was one long cylinder of mushroom coated pigeon. Then roll your cling film and twist at the end to righted. You should have what looks like a sausage which is a couple of cm shorter than the pastry width (dm me and I can send pics). I then laid the pastry out on a floured surface, and spread a thin layer of foie gras on in a rectangle. I removed the cling film from the pigeon, laid it in the middle of the foie gras and rolled the pastry over it until it overlapped by 1cm. I cut the rest of the pastry away, then tucked in the edges and pressed the seam to ensure it didn’t leak. Egg wash this then put in the oven until the pastry is done (12 mins approx at 200). Rest for 5 before serving.