Pigeon wing confit

This preparation method guarantees a soft and tender result.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pigeon wing confit

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pigeon wings

As needed: 


sunflower oil 

As needed: 


olive oil 

As needed: 


salt and pepper

Preparation method

  • Confit the pigeon wings in the oven for 1.5 hours at 110ᵒC. 
  • Leave to cool down in the oil.
  • Trim the wings and remove the bones.
  • Scorch with a blowtorch until crispy.
  • Rub with olive oil.
  • Season to taste with salt and pepper. 

Serving suggestions

  • As a component in a composition with pigeon, goat's cheese, and kohlrabi.
  • As a component in a composition with lentils, dates, and beetroot. 

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