Pigeon with cocoa beans, apricot and artichoke broth

Serves4
60 minutes

Ingredients

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

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