Pigeon en Crapaudine with Herb Butter

Ingredients

• 2 whole pigeons 2 whole pigeons
• 100g (3.5 oz) unsalted butter, softened 100g (3.5 oz) unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Butterfly the pigeons by cutting along the backbone and pressing them flat.
3. 3.
   In a bowl, combine the softened butter, parsley, thyme, rosemary, garlic, salt, and pepper. Mix well.
4. 4.
   Rub the herb butter mixture all over the pigeons, ensuring they are evenly coated.
5. 5.
   Place the pigeons on a baking tray and roast in the preheated oven for 20-25 minutes, or until the skin is golden brown and the meat is cooked through.
6. 6.
   Remove from the oven and let the pigeons rest for a few minutes before serving.

Treat your ingredients with care...

• Pigeon — Ensure that the pigeons are fresh and properly cleaned before cooking.
• Butter — Use unsalted butter to control the saltiness of the dish.
• Fresh herbs — Opt for fresh herbs as they provide the best flavor. If unavailable, you can use dried herbs, but reduce the quantity by half.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the herb butter mixture.
• Salt and pepper — Season the pigeons generously with salt and pepper to enhance their taste.

Tips & Tricks

• To achieve a crispy skin, start roasting the pigeons at a high temperature (220°C/425°F) for the first 10 minutes, then reduce the temperature to 200°C/400°F for the remaining cooking time.
• Serve the pigeon en crapaudine with a side of roasted vegetables or a fresh green salad to balance the richness of the dish.
• If pigeon is not available, you can substitute it with Cornish game hen or quail for a similar flavor profile.
• For an extra touch of elegance, drizzle a balsamic reduction over the roasted pigeons before serving.
• Make sure to let the pigeons rest for a few minutes after cooking to allow the juices to redistribute and ensure tender meat.

Serving advice

Serve the Pigeon en Crapaudine hot, accompanied by a side dish and a drizzle of balsamic reduction for an elegant presentation.

Presentation advice

Arrange the roasted pigeons on a platter, garnished with fresh herbs and lemon wedges. The golden-brown skin and herb-infused aroma will entice your guests.