Pigeon au Floc

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.