Pan roast pigeon breast with puy lentils, parsnip chips and watercress emulsion

Martin Brooks

Martin Brooks

10th September 2012

Pan roast pigeon breast with puy lentils, parsnip chips and watercress emulsion

Preheat the oven to 200C/390F/Gas 6 To cut parsnips: Trim tops and bottoms; peel, and slice in half ...

Ingredients

  • 4 Pigeon breasts
  • 450g/16oz Puy lentils
  • 4 Rashers smoked bacon, cut into thin strips
  • 250ml/8.75 chicken stock
  • 50ml/1.75fl oz vegetable oil
  • 50g/1.75oz butter
  • Salt and pepper
  • 1 Carrot finely diced
  • 1 Onion finely diced
  • 2 Parsnips
  • 150ml/5.25fl oz Olive oil
  • 25g/0.75oz Watercress
  • Baby salad leaves to garnish

Method

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