Sous Vide Wood Pigeon | Recipe by sousvidetools.com

Ingredients

• 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
• 100g of black pudding, cut into 2cm dice
• 1 egg, beaten
• plain flour
• panko breadcrumbs