Pigeon Cooked in Maltstock with Prunes

Preparation info

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    By James Viles

    Published 2016

    • About


    Young pigeon is perfect for this dish. The meat of the bird is mostly concentrated in the breast area, so we use the breast on the plate and save the bones for making the sauce. The skin is very fine and can be aged in the fridge after blanching to dry it out for a couple of days.