Gastronomixs

Vacuum-cooked pigeon with spices

This is an unusual method of cooking pigeon in which the spices add an unexpected Asian twist to the dish. Instead of using the standard combination of soya sauce and sesame oil, a mixture of spices adds a subtle nod to Asian cuisine.

Vacuum-cooked pigeon with spices

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Ingredients

5

 

young pigeons, fermier de France

 

 

salt

1

litre

poultry stock

50

g

fresh ginger

50

g

caraway seeds

50

g

coriander seeds

50

g

cinnamon

Preparation method

  • Clean the pigeons and remove the sinews.
  • Season them with salt and pepper and fry them on all sides in clarified butter and leave to cool.
  • Clean the ginger and grind into a paste together with the spices.
  • Rub the pigeons all over with the paste and pull vacuum each pigeon individually in 100ml of poultry stock.
  • Cook in a hot water bath at exactly 65°C for 35 minutes.
  • Immediately cool the pigeons in the vacuum bags in iced water or in a rapid cooler and store in the refrigerator until use.
  • The pigeons will be cooked to perfection and be wonderfully succulent. Reheat the pigeons to 60°C for around ten minutes just before serving. The cooking liquid is then further processed to make an accompanying sauce.

Serving suggestions

  • As part of a warm salad, e.g. with a tangy red cabbage, ginger, and raisin salad
  • As a main dish with components of red cabbage or other cabbage, potato, mushrooms, grapes, orange, parsnip, or Jerusalem artichoke, etc.

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