For the Pigeon
- 4 Woodpigeon Breasts
- Olive Oil
For the Dressing
For the Salad
- 200g Pancetta, cubed
- 200g Black Pudding
- A bag of Mixed Salad Leaves, dressed
- Sea Salt and Freshly Ground Black Pepper, for seasoning
100g cooked Beetroot, cubed
- Season the pigeon breasts with olive oil, sea salt and freshly ground pepper. Heat a heavy-based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute on each side. Set aside to rest.
- For the dressing, whisk together the olive oil, balsamic (or sherry) vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the dressing onto the resting pigeon breasts and cover them with foil to keep warm.
- In the same pan, cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with a splash of vinegar and allow it to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper. Set aside.
- Place the salad leaves in a large bowl and drizzle over most of the remaining dressing. Add the bacon and black pudding mix (and beetroot, if using) and toss together.
Arrange the salad onto serving plates. Slice the pigeon breast into 3 to 5 even pieces, arrange on top of the salad leaves, drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with a fresh baguette or ciabatta.
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