Pigeon with black and white pudding

Method

1. Heat a little olive oil in a frying pan, add the butter and fry the pigeon breasts for a couple of minutes on each side. Add the black and white pudding to the pan and fry for 2 1/2 minutes on each side. Season with salt and pepper.

2. Remove the pigeon and puddings and keep warm in a low oven.

3. In the same pan, add the poitin and a generous splash of stout to deglaze the pan. Allow to bubble, then stir in the chicken stock. Bring the boil, before turning down to a simmer and stirring in the dark chocolate.

4. Divide the slices of black and white pudding between six plates, top with the pigeon and drizzle over the sauce. Serve with the watercress and orange segments on the side.

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Ingredients

Olive oil, for frying
50g Butter
6 pigeon breasts
few slices Clonakilty black pudding
few slices Clonakilty white pudding
dash of poitin
splash of stout
500ml chicken stock
100g dark chocolate
2 Oranges, segmented
1 bunch Watercress

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