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  • Poaching Stock

  • Salad and Dressing


  • Poaching Stock:

  • 1.

    Reduce red wine by one third.

  • 2.

    Add all other ingredients and simmer for five minutes to allow flavours to come out.

  • 3.

    Add pigeons to boiling stock.

  • 4.

    Make sure they are fully submerged then remove from heat.

  • 5.

    Allow to cool in stock before removing and allow to dry before frying in vegetable or peanut oil at 180° Celsius.

  • 6.

    Fry for five minutes until deep, golden brown.

  • 7.

    Remove and rest while finishing salad.

  • Salad and Dressing:

  • 1.

    Wash and trim artichokes.

  • 2.

    Place in a pan and coat with some oil.

  • 3.

    Season and roast in a moderately hot oven until soft and deep golden.

  • 4.

    When cool cut into half.

  • 5.

    Segment one orange, juice and strain the other.

  • 6.

    Trim and wash frisee.

  • 7.

    To make the dressing, place sugar in a dry pan and heat on high to allow to caramelise.

  • 8.

    When very dark brown add orange juice to stop caramelisation, re-boil and remove from heat.

  • 9.

    Add extra virgin olive oil to finish the dressing, season.

  • 10.

    To finish place a small amount of extra virgin olive oil in a fry pan or wok and place on a high heat for quick cooking.

  • 11.

    Add artichokes and fry slightly.

  • 12.

    Add orange segments, then frisee.

  • 13.

    Remove from heat and add dressing, reserving some for drizzling around plate.

  • 14.

    Take legs and breasts off pigeon and place on top of salad.

  • To Serve:

  • 1.

    On a plate place four artichoke segments.

  • 2.

    Place frizee and pigeon on top.

  • 3.

    Add more dressing around the plate.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Poached Pigeon with Jerusalem Artichokes.


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