- Wood pigeon breast (1-2 pp)
- Large Orange
- 250ml Port
- 2 tbsp Honey
- Fresh coriander
- Fresh Pomegranate seeds
To make the reduction, add the port to a small pan with the honey and the juice and pulp of the orange. Simmer gently until it reaches the desired consistency (you can choose to add cornflour at this point to thicken it if you prefer).
Bring a small pan of fruit wine to the boil then lower the heat until needed.
Pan sear the pigeon breast on a hot heat sealing both sides. Turn off the heat for the fruit wine and place the pigeon breasts in the wine for 2-3 minutes.
Cut the pigeon breast (should be just pink inside but not blue) and add to the chopped coriander and pomegranate seeds. Cover with a drizzle of the port reduction.