Provence Guru recipe Pigeon pastilla with thanks to France Taste

Debone the pigeon

Cut the leeks with a julienne wash and cook with a little butter and salt water

Quickly cook the foie gras and then put to one side.  Return the pigeon to the heat.

Deglaze the pan with balsamic vinegar, chicken stock. Reduce the sauce and add butter.

On a piece of filo pastry place the pigeon with foie gras and leeks

Roll, egg wash and bake 14 minutes in the oven at 180 ° c


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