Roasted pigeon supreme with Fourme d’Ambert and caramelized pear

Here is a recipe to prepare a delicious roast pigeon supreme with Fourme d’Ambert and caramelized pear:

Ingredients :

For the pigeon supremes:
4 pigeon supremes
Salt and ground black pepper, to taste
Olive oil

For the Fourme d’Ambert sauce:
100g Fourme d’Ambert, cut into pieces
200ml fresh cream
2 tablespoons of honey
Ground black pepper, to taste

For the caramelized pears:
2 pears, peeled, seeded and cut into quarters
2 tablespoons of butter
2 tablespoons of brown sugar
2 tablespoons of lemon juice

Instructions :
Preheat your oven to 180°C (350°F).
Season the pigeon breasts with salt and pepper on both sides.
Heat some olive oil in a skillet over medium-high heat. Add the pigeon breasts and brown them on both sides, about 2-3 minutes on each side. Transfer them to a baking dish and place them in the preheated oven for about 8-10 minutes, or until cooked to your liking.
Meanwhile, prepare the Fourme d'Ambert sauce. In a saucepan, heat the crème fraîche over medium heat. Add the Fourme d’Ambert cut into pieces and stir until melted and the sauce is smooth. Add the honey and ground black pepper, taste and adjust the seasoning if necessary. Simmer over low heat for a few minutes to thicken slightly.
For the caramelized pears, melt the butter in a pan over medium heat. Add the pear quarters and brown them on both sides. Sprinkle them with brown sugar and drizzle them with lemon juice. Continue to cook until the pears are tender and lightly caramelized.
Once the pigeon supremes are cooked, remove them from the oven and let them rest for a few minutes before slicing them.
To serve, arrange the sliced ​​pigeon supremes on warm plates. Cover them generously with Fourme d'Ambert sauce and accompany them with caramelized pears.

Serve immediately and enjoy this delicious, flavorful dish!

This combination of pigeon, Fourme d'Ambert sauce and caramelized pears offers a blend of rich and delicious flavors. Enjoy your food !