Pigeon Breasts

• 2 pigeon crowns (from 500 g/1 lb 2 oz each pigeons)

Trim and clean up the pigeon crowns and remove the wishbones.

When ready to serve, place each crown in separate small vacuum pouches and divide the first measure of butter, the thyme and bay leaf between them. Vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Place the bags in a circulating water bath (or saucepan filled with water) heated to 60°C (140°F) and leave