Bresse pigeon
Courtesy Andre Garrett, Head Chef, Cliveden House Hotel Pigeon (Serves 4) 4 pigeons, cleaned, gutted, crowned, tied and singed with the blow torch When prepped steam the pigeons at 64 degrees for 25 mins, chill down and set aside for service. In a hot pan, fry the pigeon in rapeseed oil to colour and sear, [...]