Sous Vide Pigeon with Sweetcorn Recipe

Chargrilled Anjou pigeon, Sweetcorn, Shallot, Bacon Popcorn

Main
challenging
4
3 hours, plus overnight drying

PT3H

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

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Ingredients

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Metric

Imperial

Anjou pigeon

2 pigeons, preferably Angou pigeons

Bacon popcorn

200g of Alsace bacon, rind removed
25g of popcorn

Sweetcorn purée

2 corn on the cob
1/2 lemon, juiced
olive oil
salt

Sweetcorn kernels

2 corn on the cob
25ml of olive oil
salt

Red onion petals

1 red onion, peeled
2l red wine
1 1/2 tsp xanthan gum
60g of sugar
50ml of Cabernet Sauvignon vinegar
1 tsp salt
black pepper

To serve

turnip seedlings

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Chamber sealer
Water bath
Vacuum bags
Blowtorch
Dehydrator
Blender

Begin by making the bacon popcorn. Dice the bacon into small pieces and heat a frying pan over a medium heat. Fry the bacon until crispy then drain well, reserving the fat. Chop the bacon into a very fine crumb and dry in a dehydrator overnight at 60°C

200g of Alsace bacon, rind removed

Preheat a water bath to 70°C

Remove the legs from the pigeons and cut out the thigh bones. Set aside the breasts. Season the legs with a little salt, wrap tightly in cling film and place in a vacuum bag. Seal in a chamber sealer and cook in the water bath for 2 hours

2 pigeons

Cook the popcorn in the reserved bacon fat in a saucepan until it pops, then season with some of the bacon crumb

25g of popcorn

To make the corn purée, remove the corn from the cob and place the kernels and cobs in a vacuum bag with the lemon, olive oil and salt. Cook for 1 hour in a pan of simmering water

2 corn on the cob
salt
olive oil
1/2 lemon, juiced

Meanwhile, prepare the sweetcorn kernels. Place the corn in a vacuum bag with the olive oil and seal in a chamber sealer. Place the bag in a pan of simmering water and cook for 45 minutes. Shave the corn kernels off the cob with a sharp knife and season with salt. Set aside until ready to serve

25ml of olive oil
2 corn on the cob
salt

To finish the corn purée, remove the corn from the bag and discard the cob. Transfer to a blender and blitz until smooth, adding a little water if necessary. Set aside until ready to serve

To make the red onion petals, first make a red wine reduction. Place the wine, salt, sugar and vinegar in a saucepan and reduce to a light syrup. Stir in the xanthan gum and set aside

1 tsp salt
2l red wine
60g of sugar
50ml of Cabernet Sauvignon vinegar
1 1/2 tsp xanthan gum

Cut the onion into segments, leaving the root intact, and blanch in boiling water for 3 minutes. Refresh in iced water. Separate the onion into layers, place in the red wine reduction and keep warm until ready to serve

1 red onion

Preheat a water bath to 62°C

Carve the pigeon breasts from the crown and season with salt. Transfer to a vacuum bag, seal in a chamber sealer and cook in the water bath for 12 minutes

When ready to serve, remove the pigeon breasts and legs from their vacuum bags and sear with a blowtorch

To serve, swirl the sweetcorn purée around the plate and spoon some sweetcorn kernels on top. Place 3 red onion petals next to the sweetcorn and drizzle over a little of the red wine reduction

Add a pigeon breast and leg to each plate, sprinkle over some bacon crumb and garnish with the popcorn and turnip seedlings

turnip seedlings

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.