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Breast of Pigeon, Celeriac Rosti, Roasted Garlic Scented Puy Lentils finished with a Balsamic and Red Wine Jus

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2 pc pigeon breast
1 cup Puy lentils
2 pc shallot
3 pc garlic cloves
2 cups chicken stock

1 pc celeriac
1 pc egg

100 ml balsamic vinegar
200 ml red wine


Roasted Garlic Scented Puy Lentils:

  • Place the unpeeled garlic cloves in a pre-heated oven (180°C) until softened: approximately 8 minutes
  • Remove, allow to cool and set aside
  • Sweat the shallots in a little butter or olive oil until softened
  • Add the puy lentils and cook gently for 2 - 3 minutes
  • Add enough of the fresh chicken stock to barley cover the lentils, bring to a boil and turn heat down to simmer
  • Add the garlic cloves and continue simmering until the lentils are cooked; adding more stock as required
  • Remove and discard the garlic cloves
  • Keep warm until required

Celeriac Rosti:

  • Peel the celeriac and grate into a bowl
  • Season and add a little beaten egg to bind
  • Heat a little olive oil in a frying pan
  • Add the grated celeriac to form two rosti, gently cook until golden brown
  • Turn over and cook second side until golden brown and the celeriac is cooked
  • Remove from pan, drain and keep warm until required

Pigeon Breast and Jus:

  • Heat a little extra virgin olive oil in a pan
  • Lightly dust the breasts with seasoned flour
  • Place the breasts in the pan and cook for 2 - 3 minutes each side (the breast must remain pink in the middle)
  • Remove from pan and set aside
  • Deglaze the pan with the vinegar and reduce until almost dry
  • Add the red wine and reduce by half
  • Taste and sweeten with a little honey if required
  • Add the pigeon breasts back in to coat and heat through

To serve:

  • Mound the lentils in the centre of the plate
  • Place a rosti on top
  • Place the breast on top of the rosti (may be sliced or cut in half if preferred)
  • Drizzle some of the jus on top and around the plate
  • Top with a sprig of rosemary or mint

Enjoy and bon appetit . . . . .

sufficient quantity (add to taste)
piece, meaning a whole one of