Pigeon Breast Recipe with Apricot and Artichoke
This impressive pigeon breast recipe by Aurora Mazzucchelli has several elements but can all be cooked within an hour.
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Cooking tools:
- Sous vide circulator
- Pot
- Zip-top bag
Ingredients
- 4 pigeon breasts, skin removed
- 2 bay leaves, chopped
- 50ml of extra virgin olive oil
- 1 pinch of timut pepper
- 1 pinch of salt
- 4 apricots
- 1kg artichoke, peeled with choke removed
- cocoa beans, crushed
- baby wood sorrel
- edible flowers
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