Confit Pigeons from the Wild Kitchen

Confit keeps these pigeons good for months, provided you store them in a dark place. You can reheat the tender meat in the oven, but if you don’t feel like it, simply eat them cold with a generous spread of mustard.

Cut the pigeons in half and fry them skin-side down in a non-stick frying pan; they should develop some color but not cook through. Heat the duck fat with the thyme, bay leaf, garlic cloves and salt. Place the pigeons in jars and cover them with enough fat to submerge them. Seal the jars, place them in a pan of water and let them simmer gently over low heat for 1 hour. Store them in a dark place. Reheat them at a low temperature in the oven or eat them cold with some mustard.

The Wild Kitchen
Stéphane Reynaud
€ 34,95
Fontaine Uitgevers