Roasted Squab Pigeon Recipe23 May 2012 – posted in: Recipes
Roasted Squab Pigeon, Celeriac Fondant, Globe Artichoke and Cumberland Sauce – a recipe from Cupitt’s Kitchen Head Chef, Russell Chinn.
- 4 squab pigeons, trussed with wings, neck and wishbone removed and reserved
- 1 large celeriac, cut into 7cm discs about 1.5cm thick
- 1 bunch English spinach, washed
- 4 globe artichokes, peeled, trimmed and cooked in acidulated water, then the centre removed
- 2 sticks salsify, peeled and cut into batons and cooked in acidulated water
- 50 ml raspberry vinegar
- 200ml Shiraz
- 500 ml veal stock
- 500 ml chicken stock
- Juice of one orange
- Zest of one orange, blanched and refreshed in iced water
- Zest of one lemon, blanched and refreshed in iced water
- 2 tbsp redcurrant jelly
- 250g butter
- 12 white peppercorns, crushed
- 4 eschallots, peeled and roughly diced
- 100 ml port
- 1 sprig thyme
- 1 bay leaf
- 20 ml vegetable oil
First make the sauce by frying the pigeon wings and neck in a heavy-based pot until golden brown. Add diced eschalots and fry for two-three minutes.
Deglaze the pan with Shiraz and vinegar, scraping the pan base. Reduce liquid by two-thirds then add peppercorn, veal and chicken stocks and redcurrant jelly. Bring to the boil, skim and turn down to a simmer then add thyme and bay leaf. Simmer gently for one hour.
Pass liquid through a fine sieve then return to pan and reduce to about 400 ml or until the sauce lightly coats the back of a spoon. Add the port and orange juice and simmer once again for one-two minutes. Remove from heat and add blanched zests
Next, place the celeriac disks in a flat pan and just cover with cold water. Add a little salt and pepper and about 150g butter. Place on a high heat and bring to boil. Reduce heat and allow liquid to reduce down. Once the butter starts to turn the celeriac a golden brown on the underside turn over and add another 30g butter. Allow the celeriac to cook through gently, remove from heat and keep warm.
In the meantime, season the squabs with salt, including the cavity seal, in a pan with the vegetable oil until golden brown. Add a knob of butter and place in a pre-heated oven at between 180 and 200 degrees Celcius for three minutes. Remove and baste with a spoon. Place back in the oven for two to three minutes more.
Remove from oven, season with freshly ground white pepper and allow to rest for 8 minutes, breast side down. While the pigeons are resting, sauté the spinach in butter and season. Drain and set aside.
Saute the salsify sticks in oil and butter until golden, cut the artichokes into quarters and add to pan and warm through. Drain on kitchen paper. Place a warm celeriac disk in the centre of each plate, top with spinach. Remove the legs and breast from the squabs and place on top of the spinach. Scatter the salsify and artichokes around and spoon the hot sauce over.
Pair this dish with Cupitt’s Pinot Noir. Discover and order our wines.
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