'Trigabolo 1994' – pigeon breast salad with crispy vegetables, candied orange and balsamic vinegar

Ingredients

Fresh Meat

  • 4 pigeon breasts, skin on

Oils & Vinegars

  • extra virgin olive oil
  • extra virgin olive oil
  • 4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
  • extra virgin olive oil

Store Cupboard

  • salt
  • black pepper
  • salt
  • salt

Fruit & Vegetables

  • 1 large potato, peeled
  • 1 carrot, peeled
  • 1 courgette, peeled into fine ribbons
  • 1 red pepper, cut into julienne
  • 2 spring onions, cut into julienne

Salad & Fresh Herbs

  • 12 baby chard leaves

Speciality Ingredients

  • edible flowers
  • 12 slices of candied orange zest