Breast of pigeon with Armagnac jus from A Table in the Tarn: Living, Eating and Cooking in South-wes
French pigeons are young, juicy, fresh and bred for the table - like American squab. In the south-west, every house worthy of the name has a pigeonnier, either built in (as at the Manoir) or detached.
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Ingredients
- 3 plump young pigeons, cleaned
- a little duck or goose fat, or vegetable oil
- 1 medium onion, carrot and stick of celery, roughly chopped
- splash of Armagnac
- 1 bay leaf
- a little duck or goose fat, or olive oil, or clarified butter
- 25 g chilled butter (optional)
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