Recipe: Palmetto Pigeon - | WBTV Charlotte

Recipe: Palmetto Pigeon


Chef Frank Lee, from Charleston, showcased a recipe on Morning Break Monday morning featuring one of his favorite birds to cook with, the squab, or young pigeon.

The recipe can be found in his new cookbook "The S.N.O.B. Experience." Chef Frank will be at Park Road Books from 2-4 p.m. Monday, December 12, to sign copies of his new book. 

His recipe for Palmetto Pigeon serves two:


  • 2 squab breasts, boneless with skin on
  • pinch of salt
  • pinch of pepper
  • pinch of ground star anise
  • 1 teaspoon canola oil


  1. Trim excess fat from squab breast and season lightly with salt, pepper and star anise.
  2. Heat oil in skillet until hot, then sear breast skin-side down for 2 minutes. then flip ans sear fresh side for 30 seconds to 1 minute, rare to mid-rare.
  3. Let rest skin-side down in a warm place for several minutes before serving.

Sherry Reduction Sauce (makes 3 cups)


  • 1 cup shallots, sliced
  • 1 T butter
  • 1/2 teaspoon salt
  • 2 cups sherry wine vinegar
  • 1 quart reduced brown stock

Follow reduction method to prepare.

NOTE; Do not strain. Leave shallots in sauce.

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