Croustade de Pigeonneaux à la Gasconne

• 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