Cooking Instructions

About your product choice

Pigeon breast is great for a deep gamey flavour. If you can, look for the paler cuts as they usually give a more tender texture when cooked

1hr
55° / 131°F
Set the temperature on your device as shown, once the temperature has been reached pop your product in and cook for the time shown. Remember with sous vide cooking whilst the product will be fine if you cook for longer the time shown is a minimum.

Chef Tips

In the Bag

A sour cherry puree brushed onto the breast

Weight

If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.

Recipes

Pigeon cooked sous vide, coffee-cured foie gras, cherries and spiced bread

This delicious sous vide pigeon recipe by chef Luke Holder has been recreated for our website with kind permission from Great British Chefs

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Sous Vide Squab Pigeon, Pearl Barley and Truffle Risotto, Foie Gras and Hay-Smoked Offal Brochette

This delicious sous vide pigeon recipe by chef Mark Jordan has been recreated for our website with kind permission from Great British Chefs

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Wood Pigeon with Salsa Verde and Black Pudding Beignets

Looking for a sophisticated recipe with stunning flavours? We think that you will love this sous vide recipe from Great British Chef Will Holland.

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