Pan-Fried Pigeon Breast with Beetroot and Watercress
Rare, rich pigeon breasts sliced over sweet beetroot and peppery watercress with a sharp balsamic dressing.
- Time25 min
- LevelEasy
- Costabout £4.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Take the pigeon out of the fridge 15 minutes before cooking. Pat dry and season well.
- 2
Toast the pumpkin seeds in a dry frying pan for 2 minutes until they pop, then tip out.
2 min - 3
Whisk the balsamic, 3 tablespoons olive oil and honey in a small bowl with a pinch of pepper. Toss the red onion in half of it.
- 4
Heat 1 tablespoon oil in the frying pan until very hot. Cook the pigeon breasts for 2 minutes on each side, so they are brown outside and rosy pink inside. Rest on a plate for 5 minutes.
4 min - 5
Arrange the watercress, beetroot and orange on two plates. Slice each pigeon breast thinly across the grain and lay on top.
- 6
Spoon over the remaining dressing and scatter with the seeds and onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
