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Pigeon / Duck Breasts with Tipsy Cherry Gin

Colin Hignston
A great recipe for Pigeon or Duck Breasts in a Tipsy Cherry Gin Sauce
Prep Time 40 mins
Cook Time 15 hrs
Course Main Course
Cuisine French


  • Frying Pan


  • 4 Pigeon / Duck Breasts
  • 1 Small Onion
  • 50 ml Tipsy Cherry Gin
  • 100 ml Strong Game or Chicken Stock
  • 50 g Unsalted Butter


  • 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