October 26th 2013
For this pigeon, I have asked my butcher (Hugo Desnoyer) to prepare the bird as follows:
- the breasts in one vacuum-sealed bag
- wings and legs in another vacuum-sealed bag
Of course, I also keep the carcass, heart and liver.
One hour for the breasts:
I have slowly cooked the breast in the sealed plastic bag in warm water (about 80°C) for one hour.
Over two hours for the jus, wings and legs:
The wings and legs were cooked in the same condition for over 2 hours. The carcass has been roasted for 15 minutes in a very hot oven and then dropped in a simmering broth for hours. Turnips were cooked in the then thickening broth for 15 minutes.
Just before serving I have seared the pigeon breast on the skin as well as the liver and the heart for 1 minute. By that time the broth has turned into a thick jus.
The low temperature cooking maintain a very tender meat while the breast is still pink.
Of course the wings and legs are confit and the meat gets off the bone easily.
For this pigeon, I have asked my butcher (Hugo Desnoyer) to prepare the bird as follows:
- the breasts in one vacuum-sealed bag
- wings and legs in another vacuum-sealed bag
Of course, I also keep the carcass, heart and liver.
One hour for the breasts:
I have slowly cooked the breast in the sealed plastic bag in warm water (about 80°C) for one hour.
Over two hours for the jus, wings and legs:
The wings and legs were cooked in the same condition for over 2 hours. The carcass has been roasted for 15 minutes in a very hot oven and then dropped in a simmering broth for hours. Turnips were cooked in the then thickening broth for 15 minutes.
Just before serving I have seared the pigeon breast on the skin as well as the liver and the heart for 1 minute. By that time the broth has turned into a thick jus.
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| Pigeon and turnips |
The low temperature cooking maintain a very tender meat while the breast is still pink.
Of course the wings and legs are confit and the meat gets off the bone easily.
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