Sous vide wood pigeon with salsa verde and black pudding beignets
by Will Holland
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Ingredients
Fresh Meat
4 pigeon breasts
100g of black pudding, cut into 2cm dice
Store Cupboard
flaky sea salt
100g of puy lentils
salt
35g of capers
40g of Dijon mustard
25g of silver skin anchovy fillets
plain flour
Panko breadcrumbs
Oils & Vinegars
sherry vinegar
175g of olive oil
Salad & Fresh Herbs
30g of mint leaves
35g of basil leaves
35g of flat-leaf parsley
1 radicchio
frisée lettuce
Dairy
1 egg, beaten