Roast pigeons with giblet cream and red wine jus

Directions

1. Completely pluck the pigeons, then roast them over a flame to burn off the small feathers. Remove the crop, but keep the other organs, and then rinse them with cold water and dry them. ≈ 2 min
2. When cooking, truss the pigeons to prevent them from falling apart and to keep their shape. ⏱ ≈ 10 min
3. Season them with salt, pepper, and oil. ≈ 2 min
4. In a frying pan, over high heat, sear the pigeons for 3 to 4 minutes on all sides, ensuring they are browned but not burnt. ⏱ 4 min
5. Place them on a serving dish and let them rest for a few minutes. ⏱ ≈ 20 min
6. Once rested, remove the bones from the pigeons by cutting through them in the middle, separating the meat from the skeleton. ⏱ ≈ 20 min
7. In a separate frying pan, sauté the offal for a few minutes with a drizzle of oil. Remove the offal with a spoon and place it in a blender. ⏱ ≈ 7 min
8. Combine the offal with the foie gras, then filter the resulting cream. ≈ 4 min
9. In the same frying pan, add the brandy to the carcasses and flambé them. Then, pour in the red wine, let it reduce, and add the brown stock. Simmer for a few minutes. Strain and reserve. ⏱ ≈ 10 min
10. Place the pigeon pieces, skin-side down, in the frying pan you used to brown the pigeons, and heat over high heat for 1 minute. ⏱ 1 min
11. Pour the the cooking juices into the bottom of the dish, then place the pigeon halves on top, surrounded by slices of toasted bread coated in the liver sauce. ⏱ ≈ 10 min