Recipe: Palombes rôties

Name: Palombes rôties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 portions
Ingredients: 300 g de pommes de terre bintje épluchées, taillées en petits rectangles, blanchies trois minutes à l'eau salée et égouttées.300 g de cèpes bouchons taillés comme les pommes ou de jolis petits bouchons de Paris si vous ne trouvez pas.1 douzaine de tranches de pain baguette2 échalotes grises épluchées et coupées en 3 et 2 gousses d'ail en chemiselard fondu ou graisse de canard

By chef patrick ★ ★ ★ ★ ★ 5/5 (5 reviews) Meat

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

300 g of Bintje potatoes peeled, cut into small rectangles, blanched for three minutes in salted water and drained.
300 g 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 (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 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.

Chasse Oiseaux Cailles Alain dutournier