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Pigeon with cocoa beans, apricot and artichoke broth
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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
Ingredients
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
SAVE RECIPE
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
- Blender
Method
1
Preheat the oven to 130°C/gas mark 1
2
Cut the apricots in half, place on a baking tray and bake in the oven for 20 minutes
- 4 apricots
3
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
4
Preheat a water bath to 62.5°C
5
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
6
Once cooked, remove the pigeon from the vacuum bags and reserve the cooking juices
7
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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