WOOD PIGEON, BLACK PUDDING & PONTACK SAUCE

Neal Chainey

Neal Chainey

6th September 2023
Neal Chainey

WOOD PIGEON, BLACK PUDDING & PONTACK SAUCE

240 min

Great Autumnal dish 

Ingredients

PONTACK SAUCE

  • 200g Foraged Elderberries
  • 140ml Cider Vinegar
  • 300ml Red Wine
  • 2 Shallots
  • 3 Cloves
  • 7 Fennel Seed
  • 7 Black Peppercorn
  • 20ml Double Cream
  • 1 knob of Salted Butter

PIGEON & BLACK PUDDING

  • 2 Wood Pigeon Breasts
  • 2 Slices Good Quality Black Pudding (we use stornoway)
  • Thyme,
  • Garlic
  • 1 knob of Salted Butter

TO ASSEMBLE

  • Purple Endive
  • Wild Pea Shoots
  • A Herb Oil of your choice

Method

PONTACK SAUCE

Heat your oven to 140c
Add all ingredients to a small baking tray, slow cook in oven for three hours. Check every half hour and stir if needed.
Once finished add to mixer, blend until smooth then strain off using fine sieve. Add sauce to a small pan and reduce by half. You should be left with roughly 150ml.
Add 20ml of double cream and your butter to simmering sauce and bring to the boil to emulsify. Season to taste.

PIGEON & BLACK PUDDING

Preheat oven 200c

Heat oil in pan, add 2 slices of black pudding. When black pudding is
crispy it is ready to flip onto 2nd side add the pigeon breast to your pan, along with butter, thyme and garlic
Fry pigeon for one minute on either s
ide of breast allowing to brown slightly whilst basting with the thyme and butter. Finish in the oven for 1 minute. Remove from the oven and rest for two minutes.
Carve in half ready to be served.

TO ASSEMBLE

Using a small plate or bowl to plate you dish. First put the black pudding in the centre, arrange the endive leafs and wood pigeon neatly on top of black pudding.
Garnish with wild pea shoots and herb oil. Lastly add your sauce, we like to do this at the table.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.