Pigeon with cocoa beans, apricot and artichoke broth

  • medium
  • Serves 4
  • 60 minutes
Not yet rated

This impressive pigeon main course by Aurora Mazzucchelli has several elements but can all be cooked within an hour. By cooking the pigeon breast in a water bath the delicate meat is guaranteed to stay tender and rare. To flavour the meat the chef uses timut pepper, a wonderfully aromatic Nepalese pepper similar to Szechuan pepper.

First published in 2015




Sous-vide pigeon

  • 4 pigeon breasts, skin removed
  • 2 bay leaves, chopped
  • 50ml of extra virgin olive oil
  • 1 pinch of timut pepper
  • 1 pinch of salt

Baked apricots

Artichoke broth

To serve


  • Chamber sealer
  • Water bath
  • Vacuum bags
  • Blender


Preheat the oven to 130°C/gas mark 1
Cut the apricots in half, place on a baking tray and bake in the oven for 20 minutes
To make the artichoke broth, chop the artichokes into small pieces and blend into a juice. Heat to 50°C and keep warm
Preheat a water bath to 62.5°C
Place the pigeon breasts in a vacuum bag with the olive oil, timut pepper, salt and chopped bay leaves. Seal in a chamber sealer, then cook in the water bath for 7 minutes
  • 4 pigeon breasts, skin removed
  • 1 pinch of salt
  • 1 pinch of timut pepper
  • 2 bay leaves, chopped
  • 50ml of extra virgin olive oil
Once cooked, remove the pigeon from the vacuum bags and reserve the cooking juices
To plate, serve the pigeon with a drizzle of the cooking juice and a portion of the baked apricots. Garnish with the crushed cocoa beans, wood sorrel, edible flowers and a spoonful of artichoke broth
First published in 2015

As well as transforming her family’s traditional restaurant into somewhere celebrated for its modern, experimental cuisine, Aurora Mazzucchelli fights the cause for gender equality in the kitchen.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more