A quick, foolproof alternative to the classic Sunday roast chicken. Serve with baby potatoes and mushrooms or seasonal green asparagus.
Season one gutted pigeon per person with salt and pepper. Sear them in a sauté pan with a little olive oil on all sides until well-colored. Bake at 200°C for 5-7 minutes, depending on size, basting frequently. Finish by deglazing the pan with chicken broth and coating the pigeons with the sauce before serving.
Start by deboning the pigeon—a delicate task best left to your butcher. Ask them to save the hearts and livers, then brown them for 1 minute in olive oil.
Prepare the stuffing: finely chop 1 large chicken breast, mix in diced foie gras, the hearts and livers, plus a dice of pork, port, and cognac. Blend well, place in the center of each pigeon, and secure with kitchen twine. Sear on all sides in a pan, then bake at 200°C for 15-20 minutes.
This innovative starter will impress your guests: Sauté a chopped shallot with 8 pigeon legs in olive oil. Deglaze with a glass of white wine, cover with water, and simmer for 40-45 minutes. Shred the meat, stir in 1 spoonful of heavy cream and 1 beaten egg. Season with spices, herbs, salt, and pepper. Halve 2 pastry sheets, add filling to one end, fold into triangles, brush with oil, and bake at 180°C for about 10 minutes.
