Sous Vide Wood Pigeon | Recipe by sousvidetools.com
Wood Pigeon with Salsa Verde and Black Pudding Beignets
- COOK TIME: 1 hour
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 4 pigeon breasts
- flaky sea salt
- braised lentils – see recipe
- salsa verde – see recipe
- black pudding beignets – see recipe
- chargrilled radicchio – see recipe
- frisée lettuce – to plate
- 100g of puy lentils
- sherry vinegar, to taste
- salt, to taste
- 35g of capers
- 40g of Dijon mustard
- 25g of silver skin anchovy fillets
- 175g of olive oil
- 30g of mint leaves
- 30g of basil leaves
- 35g of flat-leaf parsley
- 1 radicchio
- olive oil
Black pudding beignets
- 100g of black pudding, cut into 2cm dice
- 1 egg, beaten
- plain flour
- panko breadcrumbs
Recipe courtesy of Will Holland from www.greatbritishchefs.com
- First, make the braised lentils. Place the lentils in a bowl and cover them completely with cold water. Soak overnight.
- After overnight soaking, transfer the lentils to a saucepan. Fill the pan with fresh cold water, ensuring that the lentils are fully submerged, and place over a medium heat. When the water starts to boil, reduce the heat and cook for 20-25 minutes, simmering gently.
- Tip away the cooking water and mix the cooked lentils with the salt and sherry vinegar. Store in a warm place until needed.
- For the salsa verde, use a liquidiser to make a smooth purée out of the capers, Dijon mustard, silver skin anchovy fillets, olive oil, mint, basil and flat-leaf parsley. Place in the fridge and chill until ready to serve.
- To make the chargrilled radicchio, quarter the radicchio without removing the core. Coat the quarters with a thin layer of olive oil and place in a hot chargrill pan or on a hot barbecue. Cook for 1 2 minutes, then turn over and cook for the same amount of time on the other side. Keep turning the radicchio until it is evenly charred all over, then store in a warm place until required.
- For the beignets, roll the black pudding dice in plain flour, then dip them in beaten egg and finally coat them in Panko breadcrumbs. Leave on a tray until needed.
- To cook the pigeon breasts, preheat the water bath to a temperature of 55⁰C.
- Using a bar sealer, seal the breasts inside a vacuum bag. Place the bag in the water bath and leave to cook for 15 minutes.
- Preheat the deep-fryer to a temperature of 175⁰C.
- Cook the beignets in the deep-fryer until crispy and golden. This should take 2 3 minutes. Sprinkle a pinch of salt over the cooked beignets to season.
- Unseal the vacuum bag containing the pigeon meat and remove the cooked breasts. Preheat a large frying pan over a high heat. When the pan is really hot, add the pigeon breasts. Fry for 10 seconds on one side, then turn over and fry for 10 seconds on the other. Remove from the pan and cut lengthways into thin slices. Add flaky sea salt to taste.
- To serve, smear some salsa verde over the base of each plate, then arrange a charred radicchio quarter, several spoonfuls of lentils and 3 beignets on top. Add an equal amount of sliced pigeon breast to each plate and finish with a garnish of frisée lettuce.