Ingredients for 2 people
2 pigeon breasts with wings
For the corn polenta:
100 g cornmeal (polenta)
500 ml vegetable or chicken stock
30 g butter
50 g freshly grated Parmesan cheese
Salt
For the caramelized apples:
1 large apple (e.g., Boskoop or Elstar)
1 tbsp sugar
20 g butter (for the apple)
For the jus:
150 ml Marsala wine
100 ml chicken or pigeon stock
1 small shallot, finely chopped
Preparation:
Cook the polenta: Bring the stock to a boil in a saucepan. Gradually whisk in the cornmeal. Simmer over low heat, stirring constantly, for about 5-7 minutes, until the polenta is creamy and thick. Stir in the butter and Parmesan cheese, and season with salt.
Caramelize the apple: Core the apple and cut it into thin wedges. Melt butter in a pan, add sugar, and let it caramelize lightly. Briefly sauté the apple wedges in the caramelized sugar until soft and golden brown. Set aside.
Fry the pigeon breasts and wings: Pat the pigeon breasts and wings dry, and season with salt and pepper. In a hot pan with a little olive oil, first sear the wings until crispy. Then, over medium heat, fry the breast sides for about 3-4 minutes per side, until golden brown on the outside and still pink inside. Let rest briefly.
Prepare the Marsala jus: In the same pan used to fry the pigeon, sauté the shallot until translucent. Deglaze with Marsala wine and reduce by half. Add the chicken stock and continue to reduce until the sauce thickens. Season with salt and pepper. Finally, whisk in cold butter to thicken the sauce.
Nice to know: Les pigeonneaux Fermier du poitou – From egg to chef's kitchen.
Comprehensive quality: Genetically selected breeding stock.
Animal welfare: The well-being of the poultry is paramount: high-quality feed in sufficient quantity,
clean premises, constant ventilation, plenty of fresh water. Rearing in perfect harmony with the natural rhythms of the young pigeons.
Natural growth: For the first few days, the young are fed exclusively with the crop milk of their parents. This very rich milk allows the chick to double its weight within 48 hours. Human intervention is impossible; industrial pigeon farming is not an option.
Feeding with flaxseed, which is very rich in Omega-3 fatty acids: In accordance with the guidelines of BLEU BLANC COEUR (a French association whose goal is to promote healthier breeding methods), the young pigeons are fed grains (flaxseed, lupins, broad beans, etc.) and plants (grass, alfalfa, etc.) that are excellent for their health and the environment.
Flaxseed is the oilseed with the highest content of Omega-3 fatty acids: Thanks to this diet, the meat of our young pigeons is flavorful, tender, juicy, and of high nutritional quality.
From the pharaohs of ancient Egypt to our kings… who alone had the privilege of enjoying pigeons, to the French revolutionaries who feasted on them, the tradition is carried on today by the most renowned Michelin-starred chefs, who prepare them according to the most innovative recipes.
