Remove the head, wings and legs from the bird and save for making the pigeon glaze. Tie a piece of string around the neck of the bird.
Put the chicken stock, malt powder, soy sauce and peppercorns in a large pan, bring to the boil and then simmer for 45 minutes to make a maltstock.
Bring the maltstock to 80°C (176°F) and keep at this temperature. Add the pigeon and gently poach in the stock for 8 minutes. Remove and cool the pigeon, then repeat the poaching for 6 minutes. Hang the poached pigeon in the fridge, uncovered, for at least 3 days before slicing the breast for serving.
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