Colin Hignston

Pigeon / Duck Breasts with Tipsy Cherry Gin

A great recipe for Pigeon or Duck Breasts in a Tipsy Cherry Gin Sauce
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Prep Time 40 minutes
Cook Time 15 hours
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Frying Pan

Method
 

  1. Fry the pigeon breasts in hot oil or clarified butter to seal the outside
  2. Add the chopped onion and fry until it is starting to brown
  3. Add the Tipsage Farm Cherry Gin and reduce until it has almost all gone
  4. 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
  5. To finish the sauce when it has reduced, add the butter in small pieces, and stir until it has all melted. Do not boil