Michelin Star pigeon recipe at Norwich's Only Michelin Star restaurant STORE at Stoke Mill

Prepare the pigeon by breaking it down, removing the wings and neck.

Chop fresh parsley and chives for the stuffing.

Sweat garlic in butter on medium heat until lightly caramelized.

Add breadcrumbs, cream, and herbs to the garlic and mix well.

Remove neck meat from the pigeon neck skin to use as sausage casing.

Stuff the neck skin with the sausage mixture and tie it off.

Steam the sausage at 90°C for 7 minutes.

Preheat a pan and melt butter until it is nutty brown.

Sear the pigeon in the pan, then flip it over and load the cavity with butter.

Roast the pigeon in a hot oven for 2 minutes, then rest it on a tray with more butter in the cavity.

Use a blow torch to burn off any feathers from the neck.

Glaze the sausage with a mixture of pigeon sauce, whole grain mustard, honey, and vinegars.

Bake the glazed sausage in the oven for 2 minutes, then glaze again and bake for another 2 minutes.

Carve the pigeon breast into diamond shapes and season with Maldon salt and sausage glaze.

Plate the dish starting with potato terrine, then add the sarc puree, followed by the comfy SED and braised carrot topped with fresh truffle.

Sauce the dish at the table before serving.

Equipment Needed

Spice Level:

Dietary

Allergens