> Recipes > Pigeon

Wood pigeon breast with salsa verde and black pudding beignets

Sous vide wood pigeon with salsa verde and black pudding beignets

  • Main
  • medium
  • Serves 4
  • 45 minutes, plus overnight soaking

PT45M

1
To begin, submerge the lentils in water and leave to soak overnight
  • 100g of puy lentils
2
The next day, drain and rinse the lentils and place in a saucepan. Cover with cold water, bring to the boil and simmer gently for 20–25 minutes, or until tender
3
Drain the lentils and season to taste with salt and sherry vinegar. Keep warm until ready to serve
  • salt
  • sherry vinegar
4
To make the salsa verde, place all of the ingredients in a liquidiser and blend until completely smooth. Refrigerate until required
  • 35g of flat-leaf parsley
  • 35g of capers
  • 40g of Dijon mustard
  • 25g of silver skin anchovy fillets
  • 175g of olive oil
  • 30g of mint leaves
  • 35g of basil leaves
  • 35g of basil leaves
5
Preheat a chargrill pan or barbecue until hot
6
Cut the radicchio into quarters, keeping the core intact. Lightly brush with oil and char on the chargrill pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve
  • olive oil
  • 1 radicchio
7
To make the beignets, coat the black pudding in flour, then in the beaten egg and finally in the Panko breadcrumbs. Set aside until ready to fry
  • 100g of black pudding, cut into 2cm dice
  • 1 egg, beaten
  • plain flour
  • Panko breadcrumbs
8
Preheat a water bath to 55°C
9
Place the pigeon breasts in a vacuum bag and seal with a bar sealer. Cook in the water bath for 15 minutes
  • 4 pigeon breasts
10
Preheat a deep-fryer to 175°C
11
Deep-fry the beignets for 2–3 minutes, or until golden and crisp. Season with salt
12
Remove the pigeon breasts from the vacuum bag and sear in a hot frying pan for 10 seconds on each side. Slice lengthways as thinly as possible and season with the sea salt
  • flaky sea salt
13
To serve, spread the salsa verde across the base of 4 plates. Add a piece of radicchio, a few spoonfuls of lentils and 3 black pudding beignets to each plate. Divide the carved pigeon between the plates and garnish with the frisée
  • frisée lettuce

Ingredients

Metric

Imperial

Pigeon

Braised lentils

Salsa verde

Black pudding beignets

  • 100g of black pudding, cut into 2cm dice
  • 1 egg, beaten
  • plain flour
  • Panko breadcrumbs

Chargrilled radicchio

To plate

save recipe
recipe saved

Comments ()

Sous vide wood pigeon with salsa verde and black pudding beignets

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.