Sour cherries and poppy seeds are a traditional pairing and work really great together. Usually, you can find this combination in the form of crépes, muffins or cakes – so in most cases, they are served as dessert. Since I love to include fruits in savory dishes, I was thinking about a way of using sour cherries and poppy seeds in a more salty environment. Cherry sauce is a classic pairing for duck breasts, so I thought it might work with pigeon breasts as well. Additionally, I enhanced the plate with a few more ingredients that pair similarly well with sour cherries, which took the resulting dish into a very exciting Asian direction.
I wondered why red or white wine is usually added to reduced sauces. Usually the wine is allowed to cook off completely, so in most cases – as long as you’re not cooking specifically a red wine sauce – wine is not so much added for its taste than rather for its acidic component. Another function of the wine is to scrape off the brown roasted parts from the bottom of the pot, but for this purpose water works perfectly well too. Instead of the wine I had the idea to add some quince as an acidic component. Cooking quince over a long time magically enhances its flavor, so I thought it would work ideally in a sauce too, since the the basic stock had to be cooked for several hours. The quince worked really well in the sauce, so if you have any problems with adding alcohol to a sauce – although the alcohol will cook off completely – during autumn you can add some fresh quince instead.