Name: Smoked Pigeon Breast with Black Garlic and Cherry Emulsion, Fermented Rhubarb Puree, and Pistachio Dust
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 4 (approx. 80-100g each) fresh pigeon breasts, skin on, bone in (if possible for smoking, then boned out for searing); 6g (1 tsp) Diamond Crystal kosher salt, plus more to taste; 2g (0.5 tsp) freshly ground black pepper; 20g (2 tbsp) neutral oil, such as grapeseed or avocado, for searing; 50g (1.75 oz) shelled unsalted pistachios; 1g (1/4 tsp) flaky sea salt; 200g (7 oz) fermented rhubarb (or substitute with 200g fresh rhubarb, 50ml water, 20g sugar, 15ml apple cider vinegar); 20g (1.5 tbsp) unsalted butter, cold, cut into small cubes; 5g (1 tsp) granulated sugar (adjust to taste); Pinch of fine sea salt; 60g (2 oz) black garlic cloves, peeled; 100g (3.5 oz) fresh cherries, pitted; 1 small shallot, finely minced (approx. 30g); 50ml (3.5 tbsp) dry red wine (e.g., Pinot Noir) or Ruby Port; 30ml (2 tbsp) sherry vinegar or aged balsamic vinegar; 100ml (7 tbsp) high-quality extra virgin olive oil; Fine sea salt and freshly ground black pepper, to taste; 0.5g (1/8 tsp) xanthan gum (optional, for emulsion stability)

Magic Sous

Smoked Pigeon Breast with Black Garlic and Cherry Emulsion, Fermented Rhubarb Puree, and Pistachio Dust — Magic Sous