Vinegar Glazed Pigeon Breast On A Crisp Potato Cake

Method for pigeon

1. Preheat the oven to 180°C/Gas 4.
2. Season the crowns, then rub with butter and mace and allow to sit for 30 minutes.
3. Heat a frying pan until hot, add the oil and sear the breasts on each side.
4. Place in the oven and roast for 12-15 minutes.
5. Remove from the oven and leave to rest for 5 minutes.
6. Pour out the excess fat from the roasting pan, then add the shallots and sweat for 2 minutes.
7. Add the vinegars, bring to the boil and reduce by half.
8. Add the stock and reduce by 1/3.
9. Add the butter and season.
10. Slice the pigeon off of the bone.
11. Strain the sauce into a clean pan, and use half to baste the pigeon.
12. Add the parsley and chervil to the rest of sauce

Method for potatoes

1. Preheat the oven to 200°C/Gas 6.
2. Cut the potatoes into 3cm/1¼" cylinders and slice very thinly.
3. Mix with the clarified butter and season with salt and black pepper.
4. Heat a 15cm/6" diameter frying pan and lay the potato slices overlapping into the base of the pan.
5. Repeat for around 3 layers, then cook until the potato slices are coloured.
6. Place in the oven for 10 minutes.

Method for peas

1. Heat a pan of water until boiling then add the spring onions and blanch for 1 minute.
2. Drain and refresh.
3. Heat a frying pan until just warm and add the butter, peas and spring onions.
4. Cook for 2 minutes on a gentle heat.

To serve

1. Turn potato cake onto the centre of the serving plate.
2. Place the peas in the centre of potato.
3. Place 3 pigeon breasts on top of the spring onions/peas.
4. Pour the sauce over and serve.