Pigeon from Flanders with cabbage, Liège syrup and gin

Source: Culinaire Saisonnier


  • pigeon
  • apple
  • pear
  • sugar
  • ginger
  • Belgian gin
  • head cabbage
  • red pointed cabbage
  • Affilla Cress
  • fleur de sel


Clean the pigeons and keep the breasts separate. Cut the apples and pears into pieces, put them in the bowl of the Kenwood Cooking Chef XL and add some grated ginger and sugar. Using the blade, rotate at low speed to 70°C. Let it run all night until everything is well preserved. Pass through a fine sieve and season with gin. Blanch the leaves of both cabbages and pat dry.

Roll out the leaves thinly using a rolling pin. Place the slices of cabbage on top of each other and cut squares of 15 x 15 cm. Roll up tightly using a maki mat. Let the pigeon cook for 15 minutes in the oven at 60°C and then burn the skin using a gas burner. Fillet the breasts. Heat the cabbage rolls and cut into portions. Place two rolls on a plate with the pigeon breast next to it. Top with the sauce and finish with the Affilla Cress.

Source: Culinaire Saisonnier
Photographer: Dirk Kerstens

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