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Roast Pigeon with Truffle Recipe
Roast Pigeon with Truffle
Jacques Lameloise
Jacques Lameloise
Flavors of France
Total time: 30 to 60 minutes
Preheat the oven to 220° C (440° F)
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy
Ingredients for 4 servings
- 3Pigeons, 450 g/1 lb. each
- 200 g (7 oz.) butter
- 50 g (2 oz.) Black Truffles
- 1 egg yolk
- 150 ml (10 tbsp.) chicken stock
- 300 ml (1 1/4 cup) truffle juice
- salt and pepper
  1. Singe and clean the pigeons; cut off the wing tips and the neck flush with the body. Remove the wings and legs from the carcass. Though this is a relatively easy task, you could ask your poultry seller to do it for you.
  2. Heat some butter in a large sauté pan and add the pigeon pieces, skin side down. Brown them gently on all sides, then transfer to a 220° F (440° F) oven for 8 minutes. Set the legs aside in a warm place.
  3. Brush the wings with egg yolk.
  4. Roll each piece in the truffles which have been very finely chopped.
  5. Press firmly so the truffles adhere well and return to the dry pan for 1 minute.
  6. Reduce the truffle juice by half and add the chicken stock.
  7. Reduce by half again and whisk in the remaining butter.
  8. Arrange the wings and legs on a platter; correct the seasoning of the sauce and spoon it over top.
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