Croustade de Pigeonneaux à la Gasconne

Pigeon in traditional Gascon pastry

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 pigeons
  • 400 g/14 oz onions, chopped
  • 100


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