Pigeon on the Table

A dinner of roasted squab stuffed with shallots and foie gras and glazed with coriander, clove, anise, honey, and gravy is something to look forward to. It’s exotic at the onset but its execution makes it into a sophisticated dish. The addition of rich and buttery foie gras keeps it moist and flavorful. The honey and spices give the skin a crispy and golden crust. Layer after layer of flavors and textures are your rewards in every bite of this unforgettable dish. Pair it with a bottle of Crozes hermitage rouge.

Squab, which is the meat of pigeon, is dark, succulent and tender. It can be sourced at specialty stores or farmer’s market. The squab has less fat than chicken and therefore easily dries when cooked for too long. Hence, the incorporation of the foie gras stuffing keeps it moist and juicy. Squab cooks quickly since it is relatively smaller than the chicken. Prepare the squab by rinsing it well under cold water and patting dry with a paper towel.

In this recipe, the squab is stuffed and cooked in the oven and roasted for 8 to 10 minutes. It should be arranged on the roasting pan breast side down with its wing tips folded under. Use a thermometer to determine the doneness of the bird—internal temperature should be at 165 degrees Fahrenheit. When done, allow the meat to rest. Then baste it with a spicy sauce mixture made with honey, vinegar, ground spices, and pigeon gravy and then cooked again in the oven to brown and crisp. You can make gravy out of the drippings from roasted pigeon and serve alongside this savory dish.

Ingredients

Ground spices
4 young pigeons weighing about 2/3 lb.
1/4 lb. pigeon breast
2/3 oz. foie gras
1 teaspoon coriander
1 star-shaped anise seed
1 clove
0.88 oz. pigeon foie gras
1 teaspoon shallots
½ oz. honey
1 pint pigeon gravy
1/4 lbs. wine vinegar
salt, pepper

1. For stuffing: Chop the pigeon breast and mix with shallot, foie gras, salt and pepper. Stuff the young pigeons with this mixture. Roast in the oven for 8 minutes. Remove from the oven and allow to rest.
2. For sauce: Place the honey in a saucepan and mix with vinegar. Caramelize. Add the ground spices and moisten with the pigeon gravy. Simmer for 10 to 15 minutes. Strain and bind with butter.
3. Cover stuffed squab with the honey and ground spice mixture. Place in the oven for another 3 minutes.
4. For garnish: Prepare 4 carrots (with greens), 4 turnips (with greens), 2/3 oz. gourmand peas and 8 small onions according to personal preference. Mix.
5. For presentation: Place one young pigeons on each dish. Pour some sauce around them and make a small pile of vegetables. Serve the remaining sauce in a separate bowl.