Gastronomixs

Smoked and vacuum-cooked pigeon with Szechuan pepper

The Szechuan pepper gives the pigeons a flowery, spicy aroma. The smokiness goes perfectly with the intense flavour of the pigeons.

Smoked and vacuum-cooked pigeon with Szechuan pepper

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

pigeons

 

 

salt

1

tbsp

Szechuan pepper

50

g

woodchips for smoking

Preparation method

  • Heat the hot water bath to exactly 65°C.
  • Season the pigeons with salt and Szechuan pepper.
  • Smoke the pigeons in a warm smoker for no longer than ten minutes.
  • Then pull them vacuum and cook in the Sous Vide System at 65°C for 35 minutes.
  • Immediately cool in iced water and store in the refrigerator until needed.

Serving suggestions

  • With a rocket, beetroot, onion confit, and walnut salad.
  • As a main course with components of beetroot, potato, and figs.

Previous page