Name: Croustade de Pigeonneaux à la Gasconne (Pigeon in traditional Gascon pastry)
Yield: Serves 4
Cuisine: British
Ingredients: 1 quantity pastis (see Croustade de confit de canard), or filo pastry; 1 tablespoon chopped parsley; 100 g/4 oz duck fat or oil, melted; a pinch of saffron; a pinch of ground cinnamon; a pinch of black pepper; cep sauce or Daube de cèpes, to serve; 400 g/14 oz onions, chopped; 4 pigeons

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

4 pigeons
400 g/14 oz onions, chopped
100

Europe
France
United Kingdom
Main course
Mediterranean
Spring

Method

Preheat the oven to 220°C/425°F/gas 7. Cut off the pigeon legs and breasts. Debone the legs and chop the meat. To make the stuffing, cook the onions in a little duck fat until soft. Mix with the chopped leg meat, spices and parsley.

Heat a little more duck fat in a frying pan a

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Ingredients

Method

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