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'Trigabolo 1994' – pigeon breast salad with crispy vegetables, candied orange and balsamic vinegar

Italianhard4 servings
Start cook modeView source
'Trigabolo 1994' – pigeon breast salad with crispy vegetables, candied orange and balsamic vinegar

Ingredients

  • pigeon breasts, skin on
  • extra virgin olive oil
  • salt
  • black pepper
  • large potato, peeled
  • carrot, peeled
  • courgette, peeled into fine ribbons
  • red pepper, cut into julienne
  • spring onions, cut into julienne
  • extra virgin olive oil
  • salt
  • tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
  • baby chard leaves
  • edible flowers
  • slice sofcandied orange zest
  • extra virgin olive oil
  • salt
  • Parisian scoop / melon baller

Instructions

  1. 4 pigeon breasts , skin on
  2. extra virgin olive oil
  3. black pepper