# Wild Pigeon breast

**URL:** <https://community.anovaculinary.com/t/wild-pigeon-breast/2904>\
**Category:** Anova Precision® Cooker\
**Tags:** fowl\
**Created:** [December 10, 2016, 10:23am UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904 "2016-12-10T10:23:39Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Anakin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anakin/32/170_2.png) [@Anakin](https://community.anovaculinary.com/u/Anakin)\
**Post date:** [December 10, 2016, 10:23am UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904/1 "2016-12-10T10:23:39Z")

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In the anova for 75 minutes at 52°C/125,6 F, this is bleu chaud (like pigeon meant to be), every further step, add 4°C,

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/f3722d90bf882a3e9a63a05a22d426ef28e7f8a1.png) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/67becbbe671d74014de02a02bfd9a3ad90ef09c1.png)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 10, 2016, 3:04pm UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904/2 "2016-12-10T15:04:45Z")

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Was it as good as it looks? I have also wanted to try duck breast. What did you serve with it?

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**Author:** ![Anakin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anakin/32/170_2.png) [@Anakin](https://community.anovaculinary.com/u/Anakin)\
**Post date:** [December 10, 2016, 4:14pm UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904/3 "2016-12-10T16:14:19Z")

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Sorry, no pictures of that, was with gratin dauphinoise, some warm belgian endive and a sauce based on port …