Pigeon with Peas | PIGEON AUX PETITS POIS
Course: MainServings
2
peopleCooking time
20
minutesEmbrace the classic French cuisine with this sumptuous Pigeon with Peas recipe. Perfectly browned pigeons are cooked with fragrant herbs, hearty vegetables, and enriched with a homemade pigeon stock, making it an elegant dish for any special occasion. Discover how simple it is to create a restaurant-quality meal that will transport you straight to the heart of France with every bite.
Ingredients
- Pigeon with Peas
2 squab/pigeons (with giblets)
500g peas
50g salted pork belly/bacon
half an onion
1 carrot
1 bouquet garni (bay, thyme)
1 clove of garlic
duck fat/butter/oil for cooking
1 small glass of white wine
1 small glass of pigeon stock (from the stock recipe)
- Pigeon Stock
Wings, hearts, and livers from pigeons
1 small carrot
half an onion
celery
a piece of leek
herbs (bay, thyme)
peppercorns
Directions
- Pigeon with Peas
- Remove the wings at the first joint from the pigeons, then cut either side of the wishbone and snap it out. Remove the innards and reserve the heart and liver for the stock.
- Season pigeons generously inside and out with salt and pepper and truss the birds.
- Brown the pigeons on all sides in a pot with a generous amount of duck fat, then remove from the pot.
- Dice the carrot and pork belly, slice the onion, and mince the garlic. Add pork belly, onion, and carrot to the pot, seasoning with salt, and sweat until soft, then add garlic and bouquet garni.
- Add wine and reduce by half, then add pigeon stock. Cook for a few minutes and then add peas.
- Return pigeons to the pot, placing them on top of the peas. Cover and cook on low heat for about 20 minutes.
- Remove pigeons and let rest. If needed, thicken sauce with butter over low heat without boiling.
- Carve pigeons by removing the legs then the breasts with attached wings.
- Serve sauce and vegetables topped with the pigeon pieces.
- Pigeon Stock
- Combine all stock ingredients in a pot and cover barely with water.
- Simmer for an hour, skimming off any impurities that rise to the surface.
