Recipe: Palombes rôties

Name: Palombes rôties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 300 g (10.5 oz) of Bintje potatoes peeled, cut into small rectangles, blanched for three minutes in salted water and drained.; 300 g (10.5 oz) of button mushrooms cut the same size as the potatoes or nice small button mushrooms if you can't find them.; 1 dozen slices of baguette bread; 2 grey shallots peeled and cut into thirds and 2 cloves of garlic in their skins; melted bacon fat or duck fat

By chef patrick Asfaux 5/5 (5 reviews) · 🍳 4 made it

Prep 15 min

Cook 15 min

Total 30 min

Servings 8 serv.

4 jolies palombes vidées (le foie et cœur gardés) salées et poivrées du moulin à l'intérieur puis enveloppées de fines languettes de lard gras et ficelées

Ingredients for 8 servings

Adjust for

servings

300 g (10.5 oz) of Bintje potatoes peeled, cut into small rectangles, blanched for three minutes in salted water and drained.
300 g (10.5 oz) of button mushrooms cut the same size as the potatoes or nice small button mushrooms if you can't find them.
1 dozen slices of baguette bread
2 grey shallots peeled and cut into thirds and 2 cloves of garlic in their skins
melted bacon fat or duck fat

Step-by-step directions

1 Preheat the oven to 200°C (390°F) (th6-7).

2 In a casserole dish on the heat, heat the fat and when it is very hot, roast your wood pigeons on all sides then place your shallots and garlic around them with a little thyme, lemon and bay leaf and the livers and hearts slightly chopped and seasoned, into the oven for 15 minutes.

3 Meanwhile, sauté your potato rectangles in duck fat then add your mushrooms, salt and pepper, let them cook together for 4 to 5 minutes, add a touch of chopped garlic then remove from heat and keep covered.

4 Remove your casserole of wood pigeons, remove the flesh from the candied shallots and garlic cloves, then the liver mixture and put it on a plate. Pour 4 spoonfuls of water around your wood pigeons then cover, as they need to rest for 20 minutes.

5 Meanwhile, toast a dozen slices of baguette bread, chop your candied shallots and your liver mixture together (if you have a piece of foie gras, that's good too) and spread on your croutons.

6 Here we are at the final stage:
On a large oven-safe dish, cut your wood pigeons in half lengthwise, the potatoes and mushrooms placed on each side and the rendered juice poured over. Bake for 10 minutes at 200°C (390°F) then serve in the middle of the table with your little croutons on the side;
To accompany this indulgent dish I recommend for example a great Madiran (Montus) or a super Cahors "Prince Probus" from Baldés with a little thought for my friends Alain .D and JP. P who will recognize themselves.
You can of course prepare this recipe with pigeons or young turtledoves.