Pithiviers

Eloi Spinnler | 4/6/23

Serves 12

Preparation time: 3 h

Cooking time: 6 h

6 pigeons, 600 g each
300 g foie gras
100 g spinach shoots
300 g puff pastry
2 egg yolks

Stuffing

1 free-range chicken
20 g tarragon
20 g parsley
120 g smoked breast
1 egg

Juice

Poultry carcasses
1 onion
1 carrot
1 head of garlic
3 sprigs thyme
1 bay leaf

1 - Prepare the pigeons with foie gras: lift the pigeon fillets, keeping the thighs for the stuffing. Colour the fillets on the skin. Cut the foie gras into small blocks, place them on the pigeon fillets and set aside in the freezer. Confit the pigeon thighs in a pan for 3 h at 95°C in a little poultry fat, then shred them.

2 - Make the stuffing: bone the chicken completely, keeping the carcasses for the juices. Chop the chicken thighs and supremes, poultry giblets and pigeon giblets. Chop the parsley and tarragon, then mix with the shredded chicken, chicken thighs and giblets. Season to taste and add an egg.

3 - Prepare the gravy: dry the bones and brown in the oven at 180°C (th. 6) for 45 min. Add a few vegetables or vegetable stock and cook for 3 h in the oven at 130°C (th. 4-5). Strain the base of the jus and reduce it over a low heat to a smooth consistency.

4 - Assembling: place the spinach, just cooked in butter, on top and set aside. Roll out the puff pastry and place the pigeon fillets with foie gras at regular intervals on the pastry. Divide the spinach over the foie gras. Cover with the stuffing, then close with a slightly larger pastry circle. Brush with egg yolk, set aside in a cool place and brush again before cooking.

5 - Cooking and serving: bake for 9 min at 220°C (th. 6-7), then slice the pithiviers and serve with the meat jus.