By Daniel Calvert, from Belon in Hong Kong. Chosen by May Chow.
- 4.5 litres water
- 175g kosher (flaked) salt
- 100g sugar
- Black peppercorns
- Dried mushrooms
- 500g vin jaune
- 3 pigeons (500g each)
In a rondeau, combine the water, salt, sugar, thyme, garlic, black peppercorns and dried mushrooms and bring to a boil. Remove from the heat and let cool. When cold, stir in the vin jaune.
In a separate rondeau, make a well-seasoned blanching liquid of water, thyme, garlic, salt, and sugar. Bring to a boil.
When boiling, dunk the pigeons in and out of the stock and finally leave in the pan. Remove from the heat and leave to cook in the residual heat for 30 minutes.
Remove the pigeons from the blanching pot and submerge in the brine. Leave in the brine for a minimum of three days.
To serve, carve the pigeon breast off the bone and remove the legs. Split the legs through the thigh bone and serve on a plate with a salad of celtuce and sorrel and dress with the sauce.
Recipe taken from Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon, £39.95)
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In