Pigeon rouleau with potato crumble

Pigeon rouleau with potato crumble

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pigeon breasts


large leaf

blanched romaine lettuce



waxy potato



pigeon stock

 1 tbsp

apple syrup 



salt and pepper

Preparation method

  • Remove the skins from the pigeon breasts if this has not already been done by the poulterer.
  • Season the breasts with salt and pepper and roll them up together in the blanched romaine lettuce leaf.
  • Place this on a piece of cling film, roll it up tightly, and knot the ends.
  • Bring some water to the boil and place the roll in the water. Wait until the water boils again, remove the pan from the heat, and leave the roll in the hot water for exactly ten minutes.
  • Remove the roll from the water after ten minutes. Leave it in a heating cabinet at 60°C for another ten to fifteen minutes.
  • To make the crumble, finely dice the potato, then rinse it thoroughly and dry it.
  • Then deep-fry the potato cubes at 140°C and leave to cool. Season to taste with salt.
  • Remove the cling film from the pigeon breasts, roll them through some pigeon stock with apple syrup, and then roll them immediately through the crumble. Leave the two ends uncovered.

Serving suggestions

  • As a main component in a pigeon composition, e.g. with components of goat’s cheese, goose liver, sweetcorn, courgette, enoki, red cabbage, potato, and beetroot.

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