Pigeon Breast and Fried Duck Egg Roll

 

Sliced, seared pigeon breasts and fried duck egg bread roll

A morning roll as they are sometimes referred to in Scotland is not usually one of the first ways that springs to mind of serving any form of wild game. They are more commonly associated with ingredients such as Lorne/sliced/square sausage, bacon or perhaps some form of cold meat cut. It is amazing, however, how many different ingredients are perfectly suited to being incorporated within a bread roll and these sliced pigeon breasts, combined with a fried duck egg, proved a real winner.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 2 skinless pigeon breast fillets
• Salt and pepper
• Vegetable oil for frying
• 1 duck egg (as fresh as possible)
•  1 soft bread roll

 

Seasoned pigeon breasts are put on to fry

Pour a little oil into a non-stick frying pan and bring it up to a high heat. Season the pigeon breasts and fry for 2.5 minutes each side (or 3 minutes each side if particularly large breasts). Remove from the pan to a plate, cover and leave to rest for 5 minutes.

Duck egg is added to hot frying pan

Break the duck egg into a small cup or bowl. This makes it much easier to deposit it into the frying pan and reduces the risk of a broken yolk. Carefully wipe away any excess oil from the hot pan with a wad of kitchen paper. Too much oil in the pan could cause the egg to run before it has a chance to start setting. Bring the lip of the cup or glass close to the surface of the still very hot pan and pour in the egg in one fluid movement. Season the egg with salt and pepper. When the egg is clearly going to hold its shape, reduce the heat and fry for about 3 minutes before turning with a spatula to fry for 3 minutes on the second side.

Rested pigeon breasts are sliced

When the duck egg is almost ready, lift the pigeon breasts to a chopping board. A fork is best used to hold each breast in turn steady at one end while you slice them moderately thinly at a 45-degree angle with a sharp carving knife.

Pigeon breast slices are laid on bread roll

Cut or carefully tear the bread roll open. Arrange the pigeon breast slices overlapping on the bottom half of the roll.

Fried duck egg is laid on top of pigeon breast slices

When the duck egg is done, lift it carefully with a spatula on to the pigeon breast slices and close the roll over to serve.

Tucking in to a pigeon breast and fried duck egg roll

The duck egg yolk should still be slightly liquid, making for a perfectly moist as well as delicious sandwich.