Pigeon and Turnip

Ingredients and method


  • Pigeon
  • Amarettini
  • Crunch
  • Salt
  • Rosemary


  • Carve the pigeon in the same way as a whole chicken, only more carefully and accurately.
  • Remove the breast from the wing and cut through the skin and knuckle and breast.
  • Remove the skin from the breast and vacuum-seal one breast and one knuckle with a dash of olive oil and a mini sprig of rosemary.
  • Cook at 49 °C in the sous vide bath.
  • Remove the pigeon breast from the vacuum bag and cover with the Amarettini Crunch.
  • Salt the shank and grill until cooked.

Amarettini crust

  • Amarettinis
  • Butter
  • Pinch of salt


  • Beat the amarettini in a vacuum bag to fine crumbs, mix with butter as for vanilla crescents and season with a small pinch of salt.

Red wine reduction

  • 1 bottle of red wine
  • ½ bottle of red port wine
  • 250 ml calvados or apple whiskey approx. 200 - 250 ml
  • Grenadine 2 allspice grains


  • Reduce everything together until thick.

Sand dough

  • 1 kg sand
  • approx. ½ kg flour
  • 3 eggs
  • Lots of salt


  • Mix everything together until it has a bread dough-like consistency.
  • If it is too runny, add more flour.
  • Line a small baking tray with aluminium foil, pour in the mixture, press in the beetroot and cook at 180 °C for approx. 20-30 minutes.

Recipe: Bernhard Zimmer - Foggy Mix Austria

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress