Braised breast of wood pigeon, cauliflower, whisky & redcurrant

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 3rd July 2013

Braised breast of wood pigeon, cauliflower, whisky & redcurrant

Main course cooked by Mariusz Dobies from Kaleido Restaurant during Greater Manchester Heat of the North West Young Chef Competition 2013


  • Wood pigeon breast 2 per portion
  • Cauliflower – 100g Whiskey 5ml
  • Redcurrants – 20g
  • Carrots – 250g
  • Jersey royal potatoes 80g
  • Chicken stock 500ml
  • Aromats
  • Vegetable stock - 100ml
  • Butter – 150g


Remove crown from pigeon, place in chicken stock with aromats, maintain a 55 degree temperature for 30 mins
Make beurre noisette – place small florets of cauliflower in and slowly cook adding a little vegetable stock - puree in liquidiser
Flambé redcurrant with whiskey & blow torch
Grate carrot, sauté in pan cover with water, boil for 10 mins, pass and reduce liquor.
Boil Jersey royals in butter emulsion with aromats

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