From Burnt · 2015 · Reconstructed
Roast Pigeon
Serve when
Someone at the pass tastes a bite and just says 'Pigeon' — that's the cue the dish has landed.
In the movie
Theatrical
- 00:23:55 Reece, planning the meal ahead, muses on the pairing: 'I'm thinking the '89 Chateau Angelus with the pigeon.'
- 00:41:52 A quiet taste at the pass, one word of approval: 'Mm. Pigeon.'
Pigeon is one of the dishes riding on the Michelin visit, and the film treats it with real tenderness — Reece plans out its wine pairing well ahead of the meal, and later someone at the pass tastes a bite and just says the word back, satisfied. It's a rare moment of quiet confidence in a kitchen that spends most of its time one order from chaos.
Ingredients
- For the jus:
Method
- Confit or braise the legs low and slow until tender; reserve for garnish or a separate bite.
- Season the breasts well. Sear skin-side down in hot oil until deeply browned, then add the butter, thyme, and garlic and baste for 2–3 minutes more, keeping the meat rare to medium-rare — about 130°F on an instant-read thermometer at the thickest point.
- Rest the breasts while you build the jus: brown the reserved carcasses and shallot, deglaze with red wine, add the stock, and reduce by half. Strain and finish with a knob of cold butter for shine.
- Slice the breasts, plate with the confit leg alongside, and spoon the jus around rather than over, so the sear stays crisp.
Wine pairing
Château Angelus (Saint-Émilion) — find a bottle
Beyond the recipe
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