Name: Roast Squab Pigeon ‘Pierre Orsi’
Yield: Serves 4
Ingredients: 1 chicken, ideally a boiling fowl, weighing 1.5 kg or an equal weight of fresh chicken carcasses or wings; 1 onion; 1 celery stalk, coarsely chopped; 1 bouquet garni - a large bay leaf, thyme sprig, rosemary sprig and some parsley stalks tied together; Sea salt and Freshly ground black pepper; 1 bay leaf; 2-3 tbsp vegetable oil; 1 small Savoy cabbage; 500 g fresh pigeon bones - use trimmings and backbones from the fresh pigeons you intend to cook; 2 medium carrots, cut into chunks; 4 squab pigeons, about 600 g each; 150 g button mushrooms, thinly sliced; 300 ml duck fat; 50 ml Armagnac; 120 g wild rice; 12 cloves rose garlic; 1 tsp bicarbonate of soda (optional); 4 cloves garlic confit; A knob of butter; 400 ml chicken stock; 150 ml red wine; 8 large oyster mushrooms, sliced; 200 ml pigeon sauce; Sprig fresh thyme; 5 juniper berries; 450 ml veal stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pigeon Sauce

500 g fresh pigeon bones - use trimmings and backbones from the fresh pigeons you intend to cook
2-3 tbsp

Method

Roast Squab Pigeon

Cut off the legs from the pigeon so you have a ‘crown’ of breasts still attached to the rib cage and put legs into a pan with the garlic and duck fat.
Cook the legs - melt the duck fat over a gentle heat and then bring to the boil.
Cover and place at the edge of a very low hob ring