Name: Whiskey-Smoked Pigeon Breast with Sunchoke Purée, Crispy Sunchoke Chips, and Charred Leek Ash
Prep time: 45 min
Cook time: 50 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 4 (approx. 100-120g/3.5-4.2 oz each) whole boneless pigeon breasts, skin on; 5g (1 teaspoon) Diamond Crystal kosher salt; 1g (1/4 teaspoon) freshly ground black pepper; 30ml (2 tablespoons) grapeseed oil (or other neutral, high smoke-point oil); 10g (2 tablespoons) whiskey barrel wood chips, for smoking gun (or similar fine wood chips); 400g (14 oz) sunchokes (Jerusalem artichokes), peeled and roughly chopped; 120ml (1/2 cup) good quality chicken stock (or vegetable stock); 60ml (1/4 cup) heavy cream (36% fat); 30g (2 tablespoons) unsalted butter, cold and cubed; 3g (1/2 teaspoon) Diamond Crystal kosher salt, or to taste; 0.5g (1/8 teaspoon) white pepper, freshly ground; 5ml (1 teaspoon) fresh lemon juice (optional, for brightness); 150g (5.3 oz) sunchokes, unpeeled, scrubbed clean; 500ml (2 cups) grapeseed oil, for frying; 2g (1/2 teaspoon) fine sea salt; 40g (1.4 oz) black garlic cloves (approx. 4-5 large cloves); 30g (1 medium) shallot, finely minced; 1 clove garlic, thinly sliced; 120ml (1/2 cup) dry white wine (e.g., Sauvignon Blanc); 240ml (1 cup) good quality chicken stock (or vegetable stock); 30g (2 tablespoons) unsalted butter, cold and cubed; 1 sprig fresh thyme (optional); Salt and freshly ground black pepper, to taste; 5ml (1 teaspoon) sherry vinegar (optional, for acidity and depth); 100g (3.5 oz) dark green parts from 1-2 leeks, thoroughly washed and dried; Small handful micro-parsley leaves

Magic Sous

Whiskey-Smoked Pigeon Breast with Sunchoke Purée, Crispy Sunchoke Chips, and Charred Leek Ash — Magic Sous