Pigeon Breast Recipe with Apricot and Artichoke

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.

Ingredients

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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

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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

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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.