Pigeon àla Française with Sautéed Fava Bean
by Siti Zawani
@ 21 Aug 2015
4 pigeon breast meat
25g butter sautéed fava bean
25g butter
1 onion, peeled and finely chopped
50g smoked lard, diced
200g fava beans, peeled
•For the sautéed fava bean: Heat the butter in a sauté pan over a medium heat and sweat the chopped onion until translucent. Add in the diced smoked lard and sauté until aromatic. Add in the peeled fava beans and simmer for about 5 minutes. Keep warm.
•Heat a sauté pan until hot and sear the pigeon breast meat, skin side down until golden brown and crispy. Flip over and add in the butter and roast for about 60 seconds. Remove and cut the roasted chicken breast meat into slices.
•Place the sautéed fava beans onto each serving plate and top with sliced roasted chicken breast meat.
Serves 4
