Roasted Pigeon with Butter and Thyme
Ingredients
- 4 pcPigeon meat (gutted and trussed)
- 60 gUnsalted butter (in cold cubes)
- 3 pcGarlic (unpeeled)
- 4 pcThyme (whole sprigs)
- 150 mlRed wine (for deglazing)
- 2 pcShallot (finely diced)
- 2 tbspSunflower oil (for browning)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlVeal stock concentrate (liquid)
Method
A thin, crispy skin hiding tender, juicy pink meat. The pan juices, mounted with butter and scented with thyme, bring an umami depth that highlights the bird's gamey character.
- 1
Salt and pepper the inside of the pigeons. Truss the birds with kitchen twine so they maintain a regular shape during cooking.
- 2
In a pot with hot sunflower oil, brown the pigeons on all sides. The skin should start to turn golden and become firm.
- 3
Add the butter, unpeeled garlic cloves, and thyme. When the butter foams, place in the oven at 200°C. Baste the pigeons every 5 minutes with the cooking butter to nourish the meat.
- 4
Remove the pigeons and place them on a rack, breast side down. Cover loosely with foil. Resting allows the fibers to relax and the juices to redistribute.
- 5
Degrease the pot, add the chopped shallots, and deglaze with red wine. Reduce by half, then add the veal stock. Reduce again until it reaches a coating consistency. Strain through a fine sieve and whisk in a knob of cold butter.
Frequently asked questions
How do you get this dish right?
- Never cook past the 'pink' stage, or the meat will become metallic and dry.
- Basting with butter is the secret to a glazed skin and meat that doesn't dry out in the oven.
How long does this dish keep?
Eat immediately for the crispness. Keeps for 24h in the fridge, but the skin will soften.
