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Executive sous chef at MG Garage, Lee Hokianga presents this delicious dish.


  • Stock

  • pomegranate molasses

  • Verjus

  • Balsamic vinegar

  • red wine vinegar

  • white wine vinegar

  • Honey

  • coriander seed

  • orange peel

  • sliced Ginger

  • cranberry jelly or red currant jelly

  • light Soy sauce

  • Salad Dressing

  • 1 tablespoon walnut roughly chopped

  • 1 tablespoon apple balsamic vinegar

  • 1 tablespoon pomegranate molasses

  • 1 tablespoon walnut oil

  • 1 tablespoon Extra Virgin Olive Oil

  • Salt

  • Salad

  • 2 size 5 (400g-500g) pigeons neck and feet attached

  • Baby watercress

  • red chard leaves alternatively, any small baby leaves - nothing too strong

  • 6 dried cranberries

  • 4 slivers glace figs

  • 6 rings Red Onions

  • 6 Slices red radish


  • Stock:

  • 1.

    Place all ingredients in a pot and boil at least a few hours before you use it.

  • 2.

    This stock can be re-used continuously by topping it up with water as it reduces.

  • Salad Dressing:

  • 1.

    Add all ingredients together.

  • Salad:

  • 1.

    Place string around pigeons head and make a loop so you can hang them on hooks.

  • 2.

    Have stock boiling and one by one, dip pigeons in stock four times then hang them to dry.

  • 3.

    Repeat this four times over a six to seven-hour period. (Make sure the pigeons are hanging in a breezy area and preferably in a slightly warm area so the skin becomes very dry. This will produce the best skin.)

  • 4.

    Once they are dry enough, heat some deep-frying oil to 180ยบ Celsius and deep-fry the whole bird for three to four minutes and leave to rest for another five minutes.

  • 5.

    To serve, carve the bird off the bone and arrange it on a plate with the salad and walnut dressing.

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