Ingredients:

8 pigeon breasts
1tbsp olive oil
200g watercress, washed
4 oranges
100g walnut halves, toasted
salt & pepper
Orange & redcurrant dressing
200ml orange juice
2tbsp redcurrant jelly
3tbsp balsamic vinegar
150ml walnut oil
2tsp Dijon mustard
salt & pepper to taste

Note:

Pigeon have been eaten in England for centuries. Dovecotes were popular on estates as a living pantry and a source of meat for unexpected guests. Watercress has been used for medicinal purposes for centuries to treat blood disorders and as a remedy for scurvy from as early as 1636. Oranges arrived in England in 1289 and from the 17th century they were cultivated in England

For the salad, prepare the oranges by using a serrated knife. Carefully remove the peel and the outer white pith, and cut the segments out.

Season the pigeon breasts with salt & pepper. Pan-fry the breasts in olive oil over a high heat, turning after a couple of minutes, and when cooked, leave to rest for 10 minutes before carving.

To serve, assemble the watercress and orange, and place the pigeon on the salad and spoon over the dressing and scatter the walnuts.

For the orange & redcurrant dressing: To make the dressing, reduce the orange juice in a saucepan to 100ml. When reduced, add the redcurrant jelly, stir till melted then remove from the heat. Add the balsamic vinegar and leave to cool. Whisk the walnut oil into the mustard till combined. Slowly whisk the orange mixture into the oil. Season with salt and pepper.

Pigeon Breasts with Orange, Watercress & Walnut Salad

Ingredients

8 pigeon breasts
1tbsp olive oil
200g watercress, washed
4 oranges
100g walnut halves, toasted
salt & pepper
Orange & redcurrant dressing
200ml orange juice
2tbsp redcurrant jelly
3tbsp balsamic vinegar
150ml walnut oil
2tsp Dijon mustard
salt & pepper to taste

Instructions

Pigeon have been eaten in England for centuries. Dovecotes were popular on estates as a living pantry and a source of meat for unexpected guests. Watercress has been used for medicinal purposes for centuries to treat blood disorders and as a remedy for scurvy from as early as 1636. Oranges arrived in England in 1289 and from the 17th century they were cultivated in England
For the salad, prepare the oranges by using a serrated knife. Carefully remove the peel and the outer white pith, and cut the segments out.
Season the pigeon breasts with salt & pepper. Pan-fry the breasts in olive oil over a high heat, turning after a couple of minutes, and when cooked, leave to rest for 10 minutes before carving.
To serve, assemble the watercress and orange, and place the pigeon on the salad and spoon over the dressing and scatter the walnuts.
For the orange & redcurrant dressing: To make the dressing, reduce the orange juice in a saucepan to 100ml. When reduced, add the redcurrant jelly, stir till melted then remove from the heat. Add the balsamic vinegar and leave to cool. Whisk the walnut oil into the mustard till combined. Slowly whisk the orange mixture into the oil. Season with salt and pepper.