Project C Project C
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Glazed pigeon with a soybean salad

For 4 servings | Preparation: 30 minutes - Cooking time: 15 minutes 


Additional kitchen equipment


4 fillets of pigeon 
4 spring onions 
tiny handful of coriander 
a lettuce heart 
100g bean sprouts 
160g soybeans in their pods 
salt & pepper 
2 glugs of peanut oil 
some rice vinegar 

For the marinade 
1l apple juice 
2 tablespoons honey 
30g Ruby chocolate 
2 tablespoons ketjap manis 
2 tablespoons soy sauce 
juice of 1/2 lime 
1/4 red chilli 

For the garnish 
some fresh coriander 
150g shimeji mushrooms 
2dl soy sauce 
1.5dl rice vinegar 
1dl mirin 

Additional kitchen equipment

kitchen brush 


Add the apple juice and the honey to a saucepan and put it on the heat until the liquid has reduced by 2/3. Then stir in the chocolate. Leave the apple juice-honey-chocolate reduction to cool. Then stir in the ketjap manis, the soy sauce and the lime juice. Finely slice the quarter red chilli and add to the marinade.


Cut off the stems of the shimeji mushrooms just below the cap. Bring the soy sauce, the mirin and the rice vinegar to the boil. Take the pan off the heat, add the mushrooms and leave to marinate for 30 minutes. Strain the mushrooms, but collect the marinade and reserve for use at the end. 

Leave the shimeji mushrooms to cool to room temperature. 


Cook the soybeans in plenty of salted water, strain and rinse them immediately under cold running water. Then remove the bright green beans from their pods. You don’t use the soybean pods. 


Trim the spring onions, slice them thinly on a slant and add to a bowl, together with the coriander, the soybeans and the bean sprouts. Trim the lettuce heart, rinse in cold water, pat dry and combine it with the bean sprout mixture. Season to taste with salt, pepper, some rice vinegar and some peanut oil. 


Heat some peanut oil in a pan and shallow-fry the fillets of pigeon. Start on the skin-side. Once this is crisp, turn the fillets and leave to fry on the other side. 


Brush the skin-side of the fillets with the chocolate glaze. Now put the pigeons in the oven at 180C and leave to roast for 6 to 7 minutes. 


Divide the glazed and roasted pigeons between the plates. Place some of the mixed salad on the pieces of meat. 

Serve the lukewarm glaze as a sauce to accompany the dish. Garnish the plates with a few shimeji mushrooms.