Pigeon / Duck Breasts with Tipsy Cherry Gin
A great recipe for Pigeon or Duck Breasts in a Tipsy Cherry Gin Sauce
Prep Time40 mins
Cook Time15 hrs
Equipment
- Frying Pan
Ingredients
- 4 Pigeon / Duck Breasts
- 1 Small Onion
- 50 ml Tipsy Cherry Gin
- 100 ml Strong Game or Chicken Stock
- 50 g Unsalted Butter
Instructions
- Fry the pigeon breasts in hot oil or clarified butter to seal the outside
- Add the chopped onion and fry until it is starting to brown
- Add the Tipsage Farm Cherry Gin and reduce until it has almost all gone
- Pour in the stock and reduce by half. Keep an eye on the pigeon breasts, and when they are still slightly pink, remove from the pan and keep warm
- To finish the sauce when it has reduced, add the butter in small pieces, and stir until it has all melted. Do not boil
