Mastering Medium-Rare Pigeon: A French Culinary Delight Recipe

Name: Mastering Medium-Rare Pigeon: A French Culinary Delight Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2
Cuisine: French
Ingredients: 2 pieces Pigeon Breasts (Skin on, bone in (if available) for best flavor, trimmed); 1 tablespoon Olive Oil (For searing); 1 tablespoon Butter (Unsalted, for basting); To taste Salt (Kosher or sea salt); To taste Black Pepper (Freshly ground); 1 clove Garlic (Smashed, for flavor); 1 sprig Thyme (Fresh, for aromatic basting)

Learn how to cook tender pigeon breasts to a perfect medium-rare, featuring classic French techniques for a truly gourmet experience. This quick guide shows you the secrets to a succulent and flavorful dish.

#French Cooking

#Pigeon

#Medium Rare

#Gourmet

#Poultry

#Fine Dining

#Chef's Recipe

#Quick Meal

Seasoned Pigeon Breasts Ready for Pan

Recipe Information

10m

Prep Time

13m

Cook Time

23m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

240

Calories

30g

Protein

Carbs

12g

Fat

Searing Pigeon Skin-Side Down in Pan

Ingredients

Pigeon Breasts
(Skin on, bone in (if available) for best flavor, trimmed)
2 pieces
Olive Oil
(For searing)
1 tablespoon

Butter
(Unsalted, for basting)
1 tablespoon
Salt
(Kosher or sea salt)
To taste
Black Pepper
(Freshly ground)
To taste
Garlic
(Smashed, for flavor)
1 clove
Thyme
(Fresh, for aromatic basting)
1 sprig

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Basting Pigeon Breasts with Butter and Herbs

Instructions

0/5 completed

1
Pat the pigeon breasts dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
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2m
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Pat the pigeon breasts dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
2m
Drying the pigeon skin ensures a crispy sear.
2
Heat olive oil in a heavy-bottomed skillet over medium-high heat. Once hot, place the pigeon breasts skin-side down and sear for 3-4 minutes until deeply golden brown and crispy.
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4m
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Heat olive oil in a heavy-bottomed skillet over medium-high heat. Once hot, place the pigeon breasts skin-side down and sear for 3-4 minutes until deeply golden brown and crispy.
4m
Don't overcrowd the pan; cook in batches if necessary.

3
Flip the pigeon breasts. Add butter, smashed garlic, and thyme sprig to the pan. Tilt the pan and continuously baste the breasts with the melted butter mixture for 2-3 minutes, ensuring even cooking and flavor.
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3m
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Flip the pigeon breasts. Add butter, smashed garlic, and thyme sprig to the pan. Tilt the pan and continuously baste the breasts with the melted butter mixture for 2-3 minutes, ensuring even cooking and flavor.
3m
Basting adds richness and keeps the meat moist.
4
Remove the pigeon breasts from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and moist medium-rare result.
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5m
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Remove the pigeon breasts from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and moist medium-rare result.
5m
Resting is crucial for juicy meat; don't skip this step!
5
Slice the pigeon breasts thinly against the grain and serve immediately. Enjoy your perfectly cooked medium-rare pigeon!
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1m
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Slice the pigeon breasts thinly against the grain and serve immediately. Enjoy your perfectly cooked medium-rare pigeon!
1m
Serve with a light sauce or a simple green salad.