Sous vide wood pigeon with salsa verde and black pudding beignets
by
- Main
- Medium
- Serves 4
- 45 minutes
PT45M
Will Holland cooks wood pigeon sous vide to ensure perfectly cooked, rare meat. To contrast the pigeons rich, gamey flavour the chef adds spoonfuls of braised lentils and a vibrant salsa verde, made with anchovies, capers and parsley.
Ingredients
Pigeon
Braised lentils
- 100g of puy lentils
- sherry vinegar
- salt
Salsa verde
- 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
- 35g of flat-leaf parsley
Black pudding beignets
- 100g of black pudding , cut into 2cm dice
- 1 egg , beaten
- plain flour
- Panko breadcrumbs
Chargrilled radicchio
- 1 radicchio
- olive oil
To plate
Equipment
- Bar sealer
- Water bath
- Vacuum bags
- Deep fat fryer
- Liquidiser
- Chargrill pan
Method
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
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
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
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Sous vide wood pigeon with salsa verde and black pudding beignets
