Sous vide pigeon, chanterelle duxelle, Jersey royals, madeira jus

Sous vide wood pigeon, chanterelle duxelle, Jersey royals, madeira jus

Toby Finch Noyes

2 whole pigeon breasts
Few sprigs of thyme
Plenty of butter

1 large carrot
400g Jersey Royals
250g seasonal asparagus

20g butter
1 shallot, diced
75ml madeira
50ml red wine
2 tbs sugar
100ml game stock
Bay leaf

Onion crumb
1 large onion
40g panko breadcrumbs
25g salted butter

100g chanterelles
100g chestnut mushrooms
50g roast onion
1 clove garlic
20g salted butter

Beetroot purée
1 beetroot
25g brown sugar
50ml red wine vinegar
100ml double cream

Serves 2

Melt the butter for the jus in a deep pan, then cook the shallot until translucent. Add the madeira, wine and sugar and reduce by half. Add the bay leaf and stock and simmer for 20 minutes, then whisk in a little more butter. Strain and set aside; warm before serving.

Cut the peeled and trimmed carrot into long ribbons with the peeler. Dry on kitchen paper, then deep fry until crispy at 150˚C, a few ribbons at a time, being careful not to burn. Set aside.

Roast the onion skin-on in the oven at 160˚C for 30 minutes, then carefully peel.Cut through the middle leaving the top and tail in place. Reserve 50g of one half fo rthe duxelles and slice out discs for garnish. Finely dice the other half and blend with the breadcrumbs and butter. Sprinkle over the duxelle when serving.

Finely chop the mushrooms, garlic and reserved onion, and cook on a low heat with the butter until most of the moisture has evaporated. Place on kitchen paper to absorb any excess fat from the butter, and when ready to serve reheat and quenelle onto the plate.

Cover the beetroot with water, add a pinch of salt, and cook on a low heat for up to two hours until soft, topping up the water as required. Once cooked, drain and leave to cool slightly, then peel and dice. Return to the pan, stirring to evaporate the last of the liquid. Cook with the brown sugar until dissolved, then pour in the red wine vinegar and continue cooking until the liquid is a nice caramel colour. Add the double cream and leave to thicken, then transfer to a blender and blend until smooth. Season to taste, set aside in the pan, and reheat before serving.

Preheat a water bath to 56˚C. Remove the skin from the pigeon breasts, season with sea salt, olive oil and a few sprigs of thyme and seal into the vacuum pack bag. Cook for 18 minutes, then remove and pan fry in butter on a medium/high heat for half a minute each side to caramelise. Rest for 5 minutes before slicing and serving.

While the pigeon is in the water bath boil the potatoes until cooked. Drain, return to the pan with 50g of butter, season with sea salt and pepper, and crush with a fork. Serve hot.

Trim the asparagus and steam for 2-4 minutes until tender. Toss in warm butter and season lightly.