Pigeon au Floc


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Most markets of the south-western region sell pigeons, which roast well and have a slightly gamey flavour (if you’re having difficulty finding pigeon in England, ask for squab instead – it’s another name for a young pigeon – from specialist butchers). This recipe combines the roast pigeon with the earthy taste of morels in season and a dash of floe – that utterly addictive Gascon mixture of fresh grape juice and Armagnac – for a sweet, luscious autumn dish.


  • 6 pigeons
  • sea salt
  • freshly ground black pepper
  • 6 bay leaves
  • olive oil
  • 150 g butter
  • 500 g morels or other seasonal mushrooms, cleaned
  • 2 cloves of garlic, crushed, peeled and diced
  • 200 ml red floc de Gascogne (or use port)
  • chives, to garnish (optional)


    Heat the oven to 200°C/gas 6. Season the pigeons, place a bay leaf in each and put on a lightly oiled roasting tray. Use 100 g of the butter to smear the pigeon breasts. Place in the oven and roast for 25 minutes, basting with the juices from time to time as they roast.

    Heat the remaining butter in a frying pan and add the whole mushrooms. Cook for about 15 minutes over a medium heat, trying not to break the mushrooms when you stir them – they look beautiful if they retain their shape. In the last 3 minutes of cooking, add the garlic and fry gently. When the pigeons are cooked, remove them from the oven and keep warm. Drain the cooking juices into the mushroom pan, add the floe and increase the heat to reduce the liquid by half.

    Serve the pigeons on a bed of mushrooms, topped with the sauce and garnished with chives, if you like.