Gastronomixs

Confit pigeon legs

Confit pigeon legs

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Ingredients

10

 

pigeon legs

1

kg

goose fat

6

sprigs

thyme

1

sprig

rosemary

4

cloves

garlic

2

tsp

salt

 

 

pepper

Preparation method

  • Season the pigeon legs with salt and pepper.     
  • In the meantime, infuse the goose fat with the thyme, garlic, and salt over a low heat.
  • Fry the legs in a little goose fat until golden brown and then add them to the infused goose fat.
  • Confit the pigeon legs at 80°C for 1.5 hours.

Serving suggestions

  • As part of a warm salad, e.g. with finely sliced celeriac, walnuts, and apple.
  • As a basic ingredient for further preparation, e.g. for pigeon ‘legs’ with a port and Madeira jelly.
  • As part of a composition with other preparations of pigeon.

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