Sous Vide Peking Dove with Pickled Veggies
- Seared Duck Breast with Pumpkin Cream Rigatoni - September 25, 2023
- Kansas Man Pleads Guilty to Poaching Colorado Moose - July 19, 2023
- Gourmet Backpacking Food Company Launches Kickstarter to Fund New Flavors - April 4, 2023
I recently purchased a Sous Vide and it is a game changer. I used one back several years ago when they first came out while I was cooking professionally in San Diego and I have closely monitored their popularity over the years as the device became more available for the home cook. Well, I bit the bullet and purchased my own with the intention of expanding my wild game and fish cooking.
The recipe is something special aside from being partially prepared in the Sous Vide. I have never heard of anyone making a peking dove recipe. Peking duck is a famous Chinese preparation of duck, usually the pekin breed. It involves drying and roasting the duck over a couple of days to get a crispy skin. My recipe is an adaptation of that recipe to include the sous vide and the grill as a method to finish the dove, resulting in a crispy saucy delicious version of the duck recipe.
Special Equipment: Sous Vide, Plastic Sous Vide bags, Grill
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Like what we are creating? Buy us a coffee to say thanks!
Sous Vide Peking Dove with Pickled Veggies
Course: Wild Recipes4
servings30
minutes1
hour15
minutesKeep the screen of your device on
Ingredients
- Peking Dove
6 6 Whole Doves, Cleaned
2 Tbsp 2 Honey
2 Tbsp 2 Chinese 5 Spice
2 Tbsp 2 Soy Sauce
2 Tbsp 2 Brown Sugar
3 Tbsp 3 Hoisin Sauce
1 tsp 1 Sesame Oil
- Pickled Vegetables
1 1 Cucumber, Thinly Sliced (1/4 inch)
1 1 Carrot, Finely Shredded
4 4 Shallots, Minced
Sprinkle of Salt and Pepper
3 Tbsp 3 Red Wine Vinegar
2 Cups 2 Prepared Jasmine Rice
Sesame seeds
Preparation
- Bring your Sous Vide to 140 degrees.
- Place doves in a Sous Vide bag and set aside.
- In a mixing bowl, combine honey, Chinese 5 spice, soy sauce, brown sugar, hoisin sauce, and sesame oil. Mix well.
- Spilt the sauce in half and reserve half. Pour the remaining half in the bag with the dove. Move the dove around to coat all edges. Vacuum seal the bag or remove all the air.
- Place the sealed bag in the Sous Vide and cook for 1 hour at 140 degrees.
- While waiting, prepare vegetables and rice.
- In a mixing bowl, combine cucumbers, salt, pepper, vinegar, carrots, and shallots.
- Place in refrigerator and allow to cool.
- Within the last 15 minutes of the dove cooking, bring your grill to high heat.
- Remove the dove as the hour finishes and place the dove on the grill.
- Cook until the internal temperature reaches 160 degrees.
- Plate the rice, then veggies, then dove, and then top with sesame seeds and the remaining sauce.
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
