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