Roast pigeon with leeks to a glass of Shiraz

Roast pigeon with leeks

500g leeks
2 young pigeons – legs and breasts only, about 350g each – ask your butcher, or do it yourself, to remove the neck and wings, but don’t throw the neck or giblets away. Truss up the legs so they are held closely to the bird.

seasoning
1¹/₂ tbsps butter
2 tsps sugar
water

Nothing terribly complicated about this dish. However, it is vital that the pigeons are not overcooked – they must be pink inside – otherwise, forget it.

Using only the white of the leeks cut to approximately 5cms, cut again in half lengthways, separate the leaves. Steam for 3 minutes. Cool under cold water, drain and reserve.

Sauté the leeks in a pan (which you can also put in the oven) large enough to accommodate them without having to stack them. Add the sugar being careful not to burn it and continue to sauté for about 5-7 minutes until any liquid has evaporated.

In a small over dish carefully brown the pigeons, necks, giblets and wings.

Place the pan containing the leeks and the oven dish with the pigeons into a hot oven (220C). After 5-6 minutes turn the pigeons over. Remove everything from the oven when ready, turn it off and placing the pigeons on top of the leeks put it back in the warm oven whilst you prepare the sauce.

Light sauce: take off any fat in the pigeon dish, add a little water to the giblets and neck and boil rapidly for 4-5 minutes. Season. Strain into a bowl.

Presentation
Remove the dish from the oven. Divide the leeks between the plates. Cut each pigeon into quarters and place on top of the leeks. Spoon over the sauce.