Pigeon breast

Dec 19, 2017

Pigeon is a true delicacy. It has a refined, gamey flavor unlike any other poultry. A wild pigeon is recognizable by its compact, dark-red flesh and has a more pronounced flavor and aroma than a domestic pigeon. In this recipe, we used wild pigeon and served it with white curried cabbage and an apple syrup jus. But you can make it as elaborate as you like. You can also serve the pigeon breast with truffle and Parma ham, figs, or sauerkraut, for example. What would you serve with the sous vide pigeon breast?

Author	Jorick
People	4
Temperature	56
Cooking time	25 minutes
Prep time	35 minutes

Ingredients

1 white cabbage
1 clove of garlic
2 onions
3 tbsp butter
2 tsp curry powder
1 tsp ginger powder
4 pigeon breasts
200 ml game stock
1 tbsp cognac
4 tbsp apple syrup
10 ml oil

Preparation

Get everything ready

Take a pot or sous vide container and fill it with warm water. Set the sous vide appliance to 56°C (130°F) and let the water heat up.

Give it taste

Season the pigeon breast with salt and pepper. Place the pigeon breast in sous vide bags with a little olive oil, or vacuum seal it with a vacuum sealer. Place the sous vide bag in a water bath and set the timer for 25 minutes.

Preparing cabbage

Thinly slice the cabbage. Finely chop one onion. Sauté the onion with the curry powder and ginger. When the onion is translucent, add the cabbage. Add 50 ml of water and stir continuously. Cover the pan and simmer for 25 minutes.

Preparing gravy

Finely chop one onion and one clove of garlic and sauté them in a saucepan. Deglaze with cognac and then add the game stock. Add the apple syrup and let it reduce slightly. Stir until the sauce is smooth.

Finish the dish

Once the timer has gone off, remove the pigeon breast from the sous vide bag and pat it dry with a cloth. Heat oil in a pan and briefly fry the pigeon breast until golden brown. Place the curry sauce in the center of the plate. Place the pigeon breast on top and pour the gravy over the pigeon breast.