Pigeons Confits aux Raisins

• 4 pigeons
• salt and freshly-ground black pepper
• 4-6 tablespoons cognac

Season pigeons with salt and freshly-ground black pepper and flame with cognac.

Melt chicken fat with a few drops of water over a low heat. As soon as the fat is nearly melted, add pigeons; bring fat to a moderate boil and simmer for 45 minutes to 1 hour.

Remove pigeons from fat; place them in a stone or earthenware crock, cover with strained fat and cool.

Prepare 4 oval