Pigeon breast

sous vide duivenborst

Author: Jorick van Souvy

Persons: 4

Temperature: 56

Cooking time: 25 minutes

Prep time: 35 minutes


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


  1. Get everything ready -

    Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 56 °C and let the water heat.

  2. Give it flavor -

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

  3. Preparing cabbage -

    Cut the cabbage into thin strips. Chop one onion. Fry the onion with the curry and ginger powder. When the onion is translucent, add the cabbage. Add 50 ml of water and stir continuously. Place the lid on the pan and let it simmer for 25 minutes.

  4. Preparing gravy -

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

  5. Finish the dish -

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

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1 comment

Nadine D'Heu

Nadine D'Heu

Hallo wat is de gaartijd van een duif in zijn geheel ?

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