Roast Pigeon

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Preparation info
  • Serves

    4–6

    as part of a banquet
    • Difficulty

      Complex

Appears in

By Dan Hong

Published 2014

  • About

I love eating small birds. Pigeon (aka squab) has to be one of my favourite birds to eat. It’s so expensive, but worth it. The flavour of the meat is a bit like gamey duck – it’s the crab of poultry – and so good that it’s worth picking over every last bone and working for the meat. Start this dish a day ahead, as the birds need some time to hang out before cooking.