1)Mix all the marinade ingredients together in a bowl with the pigeon breasts.
2)Cover and put in the fridge for a Few hours or overnight to marinate.
3)Heat the oven to 180 degrees.
4)Remove the pigeon from the marinade, and season with salt. Discard the marinade.
5)Fry the pigeon breasts for 3 minutes on each side, remove from the pan and then put in the oven on a tray for 4 minutes.
6)Mix the cornflour, liquorice and water together in a small bowl or cup.
7)Reheat the pan used for cooking the pigeon, add the balsamic, then mix in the redcurrant jelly.
8)Add the liquorice mix and stir until thickened.
-9)Serve the sauce with the pigeon breasts and vegetables.