PIGEON recipes in European cookbooks usually refer to wild birds which, although tasty, are often tough and scrawny and need long, slow cooking to tenderise them. Hong Kong pigeons are another matter. They are reared on a corn diet and slaughtered young so that the meat is plump, tender and tasty.
Pigeons are available from the poultry stalls in the markets. They are slaughtered to order but the process takes only a few minutes and a short stroll round the market will see you through the deed. Expect to pay $28 to $32 for a young bird; ask for yu garp.
PIGEON SALAD WITH ORANGE AND WALNUTS Serves four as a starter or light main course 2 pigeons olive oil, lemon juice, salt and pepper Toast olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped pigeon liver, roughly chopped 4 tbs walnuts, finely chopped parsley, finely chopped zest from half an orange 12 slices French bread Salad and dressing Mix of pretty salad leaves Orange slices, pitted and pithless Dressing made with grain mustard, orange zest, white wine vinegar, mix of corn and olive oil, salt and pepper Rub the pigeon inside and out with the olive oil, lemon juice, and salt and pepper. Roast in a medium hot oven for 45 minutes, basting two to three times. If you like the pigeon slightly pink, 35 minutes is enough.
When ready, leave the birds to rest for about 10 minutes, then remove the breasts, slice diagonally and shred the meat from the legs.
To make the toast, saute the onions and garlic in the olive oil until soft and golden. Add the liver and walnuts, saute for a minute or so, add the parsley and orange zest, and adjust the seasoning. Set aside the mixture. Brush the slices of French bread with olive oil and toast on the oiled side. Set aside.
Prepare the dressing by shaking all ingredients together in a jar.