Pigeon sauvage, haricots tarbais

Name: Pigeon sauvage, haricots tarbais
Yield: Serves 4
Cuisine: French
Ingredients: 40 g (scant 1½ oz/3 tbsp) unsalted butter; 400 g (14 oz/2¼ cups) Tarbais beans, ideally, or any dried white beans, soaked in cold water overnight; 1 garlic bulb, broken into cloves; salt and pepper; 4 tbsp vegetable oil; 4 fat, young wild pigeon (squab), cleaned; 200 g (7 oz) smoked streaky (fat Canadian) bacon, cut into lardons; 2 litres (3½ pints/2 quarts) unsalted chicken stock (broth)

Wild pigeon (squab) with Tarbais beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

You need to make sure you buy young pigeon (squab) for this dish as they are the most tender and have the richest, darkest meat.

Ingredients

1 garlic bulb, broken into cloves
40 g (scant 1½ oz/3

Europe
France
Main course
Gluten-free
Mediterranean

Method

Heat the oven to 180°C (350°F/Gas 4).

Place the garlic and the butter in the middle of a square of foil and season it. Wrap the foil loosely around the garlic, sealing it well, and roast for