Name: Sous Vide Pigeon Breast with Dehydrated Cherry Leather, Smoked Celeriac Mousse, and Verjus-Infused Dandelion Greens
Prep time: 50 min
Cook time: 35 min
Total time: 12 h 40 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 4 (approx. 80-100g / 2.8-3.5 oz each) pigeon breasts, skin on; 2 sprigs fresh thyme; 1 clove garlic, lightly crushed; 1 tablespoon (15ml) extra-virgin olive oil, for searing; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more for seasoning; 0.25 teaspoon (0.5g) freshly ground black pepper, plus more for seasoning; 250g (8.8 oz) fresh or frozen cherries, pitted; 1 tablespoon (15ml) fresh lemon juice; 1 tablespoon (12g) granulated sugar (adjust based on cherry sweetness); Pinch of fine sea salt; 1 medium (approx. 500g / 1.1 lb) celeriac (celery root), peeled and roughly chopped into 1-inch (2.5 cm) cubes; 100ml (3.4 fl oz) heavy cream (36% fat); 50g (1.8 oz) unsalted butter, cold, cubed; 1 tablespoon (15ml) neutral oil (e.g., grapeseed), for cooking celeriac; 100g (3.5 oz) fresh dandelion greens, tough stems removed, washed thoroughly; 2 tablespoons (30ml) verjus; Micro-herbs (e.g., micro basil, chervil) for garnish

Magic Sous

Sous Vide Pigeon Breast with Dehydrated Cherry Leather, Smoked Celeriac Mousse, and Verjus-Infused Dandelion Greens — Magic Sous