Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
- Main
- Challenging
- 4
- 3 hours
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.
Ingredients
Anjou pigeon
- 2 pigeons , preferably Angou pigeons
Bacon popcorn
- 200g of Alsace bacon , rind removed
- 25g of popcorn
Sweetcorn purée
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
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
- Blowtorch
- Dehydrator
- Blender
Method
1
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
2
Preheat a water bath to 70°C
3
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
4
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
6
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
7
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
9
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
10
Preheat a water bath to 62°C
11
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
12
When ready to serve, remove the pigeon breasts and legs from their vacuum bags and sear with a blowtorch
13
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
14
Add a pigeon breast and leg to each plate, sprinkle over some bacon crumb and garnish with the popcorn and turnip seedlings
Discover more:
Go to Comments
Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
