Sous Vide Squab Pigeon | Recipe by sousvidetools.com

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Sous Vide Squab Pigeon | Recipe by sousvidetools.com

Sous Vide Squab Pigeon, Pearl Barley and Truffle Risotto, Foie Gras and Hay-Smoked Offal Brochette

Sous Vide Squab Pigeon, Pearl Barley and Truffle Risotto, Foie Gras and Hay-Smoked Offal Brochette Game
  • COOK TIME: 3 Hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

Squab pigeons

  • 2 squab pigeons

For the pigeon legs

  • 1 sprig of thyme
  • 1 garlic clove, crushed
  • 25g of butter
  • 25g of vegetable oil
  • salt

Gnocchi

  • 250g of potato
  • 50g of 00 flour
  • 1 egg
  • flour, for dusting
  • 1 egg yolk
  • panko breadcrumbs
  • salt

Parmesan tuille

  • 50g of Parmesan, finely grated

Pearly barley risotto

  • 100g of pearl barley
  • 100ml of veal stock
  • 25ml of double cream
  • 50g of sweetcorn kernels, cooked
  • 1 summer truffle, small, freshly grated

To plate

  • 200g of foie gras, cut into 4 pieces
  • 2 baby corn
  • 4 sprigs of thyme
  • baby cress
  • hay, for smoking

 

Equipment

EQUIPMENT

Method

Recipe courtesy of Mark Jordan from www.greatbritishchefs.com

METHOD

  1. Preheat the water bath to a temperature of 62⁰C.
  2. To prepare the pigeons for cooking, trim off the legs, then gut the birds and discard the innards, except for the hearts and livers.
  3. Rub a pinch of salt into the pigeon legs, then seal them inside a vacuum bag with the garlic, thyme, butter and oil. You will need to use a chamber sealer, rather than a bar sealer, to do this.
  4. Place the bag in the water bath and leave to cook for 2 hours.
  5. Set the vacuum bag containing the legs to one side to cool. Keep the water bath switched on, turning the temperature down to 55⁰C.
  6. Submerge the gutted pigeons in a large saucepan of boiling water. Simmer for 2 minutes, then remove the birds and leave to drain on kitchen paper.
  7. Place the blanched birds in a very hot frying pan. Sear over a high heat until browned all over. Remove the birds, then add the pigeon legs to the empty pan and fry until browned.
  8. Allow the birds to cool slightly, then neatly slice off the breasts.
  9. Place the pigeon breasts and legs in a vacuum bag. Add a sprig of thyme and some crushed garlic, then seal in a chamber sealer. Leave the bag to poach in the water bath until you are ready to serve.
  10. Preheat the oven to a temperature of 180⁰C/gas mark 4.
  11. To make the gnocchi, place the potato in the oven and cook until soft all the way through. This should take approximately 40 minutes, depending on the size of the potatoes used.
  12. Scoop out the soft flesh inside the potatoes and press through a fine drum sieve to create a smooth mash. Make the mashed potato into a rectangle on the work surface, cover with the 00 flour and crack the egg on the top. Knead very gently to combine the ingredients, being careful not to overwork the dough. Once mixed, shape the dough into a long, thin cylinder and chop into short lengths, then roll each length into a ball.
  13. Fill a large, shallow saucepan with water and bring to the boil over a high heat. Stir the water in one direction to create a whirlpool, then drop the gnocchi into the centre. Simmer until the gnocchi float, then drain the pan. Refresh the gnoochi in iced water and leave to dry on kitchen paper.
  14. Dust the gnocchi all over with flour, then dip them in egg yolk and finally coat them with panko breadcrumbs.
  15. To make the Parmesan tuille, spread the grated parmesan over a sheet of baking parchment and microwave for 30 seconds. Allow to cool, then snap into shards.
  16. Next, prepare the pearl barley for the risotto. Bring a pan of water to the boil, add the pearl barley and cook until tender. This should take approximately 15 minutes. Once cooked, tip the water away and leave the drained barley to cool.
  17. Preheat the deep-fryer to a temperature of 180⁰C.
  18. Make the offal brochettes by halving the pigeon hearts and livers and skewering the pieces onto 4 sprigs of thyme. Fry the brochettes for a few minutes in a very hot frying pan, then sprinkle with salt and set aside. Leave the pan on the heat.
  19. Place the pieces of foie gras in the hot pan and sear, turning as necessary, until golden all over. Take the foie gras out of the pan and add salt to taste. Again, leave the pan on the heat.
  20. Add the baby sweetcorn to the pan and fry until cooked through, then remove from the pan and slice in half.
  21. To finish the gnocchi, cook them in the deep-fryer for 2 minutes until golden brown.
  22. To make the risotto, place the barley, veal stock and double cream in a saucepan over a medium heat. Cook the mixture, stirring continually, until thoroughly combined, then add the parmesan, sweetcorn kernels and freshly grated truffle and remove from the heat.
  23. To serve, place 3 gnocchi and a spoonful of pearl barley risotto in the centre of each plate. Take the pigeon meat out of the water bath and halve the breasts. Add 1 leg and half a breast to each plate, placing the breast meat on top of the risotto and propping the leg up against one of the gnocchi. Finish the plate with a piece of foie gras, half of one of the baby corn, a garnish of baby cress and a shard of Parmesan tuille.
  24. For the hay-smoked brochette, you will need 4 hollowed out stones. Push a small ball of hay into each stone and balance an offal brochette on top. Carefully light the hay with a blowtorch and cover with a cloche. Serve immediately with the plates of pigeon, gnocchi and risotto.
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