Glazed Doves
6 servings
50 minutes
Glazed pigeons are an exquisite dish of author cuisine, embodying a balance of sweetness, tartness, and rich meat flavor. This culinary masterpiece combines crispy potato hash, tender pigeon meat infused with maple syrup aroma, and refreshing cherry tartness. The cherry vinaigrette subtly highlights the sweet-and-sour notes, completing the composition. A poached egg adds a creamy texture, tying all elements together. This dish recalls the traditions of French gastronomy, where birds are often prepared with fruit sauces. Such a combination makes it ideal for a festive dinner or romantic evening.
1
Preheat the oven to 180 degrees. Peel and dice the potatoes, mix with two tablespoons of oil and salt. Place on a baking sheet and bake in the oven for ten minutes.
- Potato: 450 g
- Vegetable oil: 120 ml
- Coarse salt: to taste
2
In a small saucepan over high heat, heat vinegar, 125 ml of maple syrup, sugar, and a teaspoon of salt. Once the liquid boils, pour half into a heatproof container with twelve whole pitted cherries. Reduce the remaining liquid for five minutes until thickened. Then remove from heat and add the remaining chopped cherries.
- Cider vinegar: 250 ml
- Maple syrup: 185 ml
- Sugar: 125 g
- Coarse salt: to taste
- Cherry (sour): 80 g
3
Heat two tablespoons of vegetable oil in a saucepan over high heat. Season the halves of the pigeons with salt and pepper and fry skin-side down for three minutes. Then flip them over, brush with maple syrup, transfer to a baking sheet, and place in the oven for five minutes.
- Vegetable oil: 120 ml
- Coarse salt: to taste
- Ground black pepper: to taste
- Squab (pigeon): 4 pieces
- Maple syrup: 185 ml
4
Heat the remaining vegetable oil in a saucepan over high heat, add the potatoes, and fry for three minutes until crispy. Then add the chopped yellow and green onions, duck fat, and fry everything together for another three minutes, stirring. Finally, add salt.
- Vegetable oil: 120 ml
- Potato: 450 g
- Yellow onion: 70 g
- Spring onion: 12 g
- Duck fat: 1 tablespoon
- Coarse salt: to taste
5
Prepare poached eggs and serve pigeons: first place potato hash on plates, then top with a poached egg, followed by one or two halves of pigeons. Drizzle with cherry vinaigrette and garnish with whole cherries.
- Chicken egg: 4 pieces
- Squab (pigeon): 4 pieces
- Cherry (sour): 80 g