Pigeon with cocoa beans, apricot and artichoke broth

Aurora Mazzucchelli

Main
medium
Serves 4
60 minutes

PT1H

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

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Ingredients

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Metric

Imperial

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

4 apricots

Artichoke broth

1kg artichoke, peeled with choke removed

To serve

cocoa beans, crushed
baby wood sorrel
edible flowers

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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

4 apricots

To make the artichoke broth, chop the artichokes into small pieces and blend into a juice. Heat to 50°C and keep warm

1kg artichoke, peeled with choke removed

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

cocoa beans, crushed
baby wood sorrel
edible flowers

First published in 2015

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Aurora Mazzucchelli

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.