SQUAB PIGEON PREPARATION & COOKING TIPS
Raised on corn grain and wheat in Plounéour-Ménez, in the Monts d'Arrée, in Western Brittany, the Hubbell breed Squab pigeon is very much considered a 'luxury' poultry and a firm favourite among Michelin-starred restaurants.
SERVINGS: 1 Pigeon (main Course) PREP TIME: 2 MINUTES COOK TIME: 8 MINUTES TOTAL TIME: 25 MINUTES (including resting)
Squab pigeon is a tasty yet often overlooked ingredient in home cooking. This could be due to the limited availability of high-quality products and uncertainty about preparing it properly. These cooking techniques can be applied to any type of poultry or game bird. Cooking chickens using this method is also a great way to savor them at their peak, with just a longer oven cooking time.
Our Squab pigeon still has its blood within to intensify the flavour and colour of the meat. However, when we vacuum-pack the birds before shipping, some of the blood may be drawn out during transit. Although the meat paper should absorb this, you may notice some blood on the skin when you receive and unwrap your bird. In such a case, we recommend rinsing the bird and ensuring that it is dried carefully before cooking.
for a single 300g± pigeon
INGREDIENTS
- 1 Squab Pigeon
- Sea salt
- 1 -2 Tablespoons of Light Olive Oil or Vegetable Oil
- 25g Unsalted Butter
- 1 Sprig of Thyme (optional)
- 1 Clove of Garlic, Skin on, Lightly Bruised.
METHOD
STEP ONE
Heat the oven to 180°c / fan 160°c
The best way to cook pigeon breasts is on the crown. It gives the meat extra flavour and prevents the breast from curling up. Remove the wing tips and legs, reserving those pieces to make a sauce or croquettes.
Heat a small oven proof frying pan until smoking and then add the olive oil. Season the pigeon with salt and add to the pan, bottom side down and lower the heat to medium. Colour the bird all over using the sides and base of the pan to get an even golden colour.
STEP TWO
Add the butter, thyme and garlic clove if using. When the butter will foams up, remove from the heat and spoon quickly and continuously over the bird, including the cavity. The hot butter will turn the skin a deep, golden brown. You may need to return the pan to the heat to get the butter to foam again but make sure it doesn’t burn.
Place in the preheated oven for 7 minutes.
Remove from the oven. The breast should feel firm with a little give and the cavity should not be bloody. Place on warm plate and allow the bird to rest for a minimum of 20 minutes.
STEP THREE
When ready to serve, place the crown on a chopping board. Using a sharp boning knife, run the blade carefully along one side of the back bone, as close to the bone as possible to avoid damaging the breast.
STEP FOUR
Running the knife close to the ribs, cut down following the line of the wishbone. If the breasts are too bloody you can return then to a hot pan, flesh side down for 30 seconds to a minute to heat up/ cook through.
Place the breasts on a chopping board and slice in half lengthways on a slight diagonal, or slice into 4 pieces for a salad.
THIS VERSATILE BIRD WORKS REALLY WELL AS A BACKDROP FOR DELICIOUS, COLOURFUL SALADS
SQUAB PIGEON, STILTON & WALNUT SALADSHOP INGREDIENTS
FRENCH POULTRY
