Breast of Pigeon with red wine sauce
Learn how to make pigeon breasts with red wine sauce. Visit petespans.com for the full recipe, more information, and more video recipes. I hope you enjoy this elegant yet simple recipe from France!
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MARSALA SAUCE:
▪2 Skin on chicken breasts (bone and tender removed)
▪100g or 7 baby bella mushrooms, medium diced
▪50g or 1 shallot, minced
▪10g or 4 cloves garlic, minced
▪250g or 1c marsala cooking wine
▪100g or 1/2c chicken stock
▪10g or 2t tomato paste
▪40g or 3T worcestershire
▪14g (2 packets) powdered gelatine
▪Oil (avocado, light olive, canola)
▪Unsalted butter
Whisk together marsala, stock, tomato paste, worcestershire, and gelatine
Salt both sides of chicken & dry brine room temp for 10 minutes. Dry by dabbing with a towel.
Preheat a stainless saute pan over med high. Add Tbsp of oil and lay dried chicken breasts into pan, skin side down, pressing the meat for 5-10 sec. Saute 5-6 min over med to med high. Flip to the second side and cook for another 4-5 minor until the internal temp is 150F/65C. Remove chicken from pan and tent with foil to rest while you make the pan sauce.
Into the chicken pan over med heat, add about 2Tbsp/30g butter, diced mushrooms, and pinch of salt. Use a wooden spoon to scrape up chicken fond. When mushrooms have softened & are taking on color, stir in shallot & garlic, continuing to scrape down the pan. When shallots have softened, deglaze with marsala mixture. Bring to simmer over high for 7-10 mins until the bubbles are large & the sauce leaves a slow trail when you run a spoon through it.
Reduce heat to low and stir in 50g/3.5T of cold butter.
MUSTARD TARRAGON SAUCE:
▪2 6oz/170g boneless pork chops
▪50g or 1 shallot, minced
▪10g or 3 garlic cloves, minced
▪5g or 2T parsley, minced
▪2-3g or 1t tarragon, chopped
▪250g or 1c dry white wine
▪100g or 1/2c chicken stock
▪14g (2 packets) gelatine
▪High smoke point oil (avocado, light olive, canola)
▪Unsalted butter
25g or 1 1/2T grainy mustard
40g or 2 1/2T heavy cream
Whisk together wine, stock, & gelatine.
Season both sides of chops with salt & dry brine at room temp for 10 mins, then dry meat well with a towel.
Add about a Tbsp of high smokepoint oil to a preheated stainless pan over medium high, then add the pork. Press down for 5-10 seconds to ensure pan contact and sear for 6 minutes. Flip and reduce heat to low to cook for an additional 3- 4 minutes on the second side until the internal temp reads 135F/57C.
Rest, tinted with foil while you make the pan sauce.
Into the pork pan, add 2Tbsp/30g butter, shallots, garlic & a pinch of salt. Cook for 2-3 mins while stirring & scraping up the pan fond with a wooden spoon. Once shallots have softened, add the wine/stock mixture. Increase heat to high and bring to a hard simmer and scrape up the rest of the fond. Simmer for 6-7 minutes until passing a spoon through the sauce leaves a trail. Reduce heat to low and stir in mustard, cream, parsley, and tarragon. Continue to reduce for another minute.
BORDELAISE:
▪2 6oz/170g NY Strip steaks (sub sirloin)
▪Unsalted butter
▪50g or 1 shallot, minced
▪10g or 3 garlic cloves, minced
▪250g or 1c dry red wine (cabernet, merlot, etc)
▪42.5g or 1 packet of demi glace
▪1g or 1t thyme leaves, chopped
▪Pinch of black pepper
Salt steaks both sides and allow to sit at room temp for 10 min.
Add oil to a preheated stainless saute pan over medium heat. Add steaks and press down for 5-10 seconds. Sear for 4 minutes. Flip to the second side and sear for 3-4 more minutes or until the internal temp is 125F/52C.
Rest, tented with foil while you make the pan sauce.
Add 2 Tbsp/30g butter, shallot, garlic, and a pinch of salt to the pan. Stir and cook for 2-3 minutes, scraping up the fond. When shallots are softened, add wine and demi glace. Increase heat to high and reduce for 6-10 minutes until the bubbles are large and your spoon leaves a trail when passed through the sauce.
Over low heat, add thyme, pepper, and 50g/3.5T cubed cold butter. Stir to melt.
CHAPTERS
0:00 Intro and prepping chicken
0:59 prepping the marsala sauce and cooking the chicken
3:53 making the marsala pan sauce
6:06 Prepping the mustard tarragon sauce and pork chops
7:15 The best pan for the job (ad)
8:26 Finishing the pork and making the pan sauce
10:14 Cooking steak and making bordelaise
12:42 Let’s eat this thing
The Best Steak Frites I've Ever Made
Piedmontese steak frites with some cute little mini french fries and sauce bordelaise. This tutorial will seriously step up your cooking game If you can learn how to nail all three components of this dish. Cooking a steak is definitely the hardest part but with a little practice you wont want to visit a over priced steak house anytime soon.
Sauce Bordelaise
4 cups beef stock reduced down to make 1 cup
1 3/4 cup Bordeaux wine or cabernet sauvignon
1 tbsp unsalted butter cooked with 1 large shallot or 2 medium shallot
1 1/2 tsp balsamic vinegar
4 sprigs thyme
1 bay leaf
3-4 tbsp unsalted butter to finish
salt and pepper to taste.
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