Camden New Journal - Recipe for Pigeon Breasts with Lentils by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Clare Latimer's recipe for
Pigeon Breasts with Lentils

Pigeon Breasts with Lentils
This is a good autumn recipe and very quick to prepare and easy to cook.
Most butchers or farmer’s markets should have pigeon breasts but you could use chicken breasts and cook for a longer time. To make a richer sauce add red wine instead of stock and even a slash of port can do no harm.

Ingredients
Serves 4
450g Puy lentils;
50g butter;
One desp vegetable oil;
Four pigeon breasts;
Four rashers bacon, cut into strips;
250ml stock;
Salt and freshly ground black pepper.

Method
Place the lentils in a pan and cover with cold water. Bring to the boil and simmer for about 10 minutes. Drain and set aside.
Melt half the butter with the oil in a frying pan and when hot, place the pigeon breasts skin side down in the fat.
Cook on a high heat for two minutes each side. Cover the pan, lower the heat and cook for a further five minutes until the pigeon is just done but not shrinking. Remove breasts and keep warm.
Raise the heat and add the bacon to the juices in the pan and fry for about one minute.Add the lentils and stir well. Add the stock, season with salt and pepper and then simmer for about three minutes to infuse flavours and to reduce stock.
Finally add the remaining butter and stir. To serve, spoon the lentils on a plate and then top with a pigeon breast.

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