Oven-roasted wood pigeon
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- Preheat the oven to 160°C.
- Clean the pigeons, leaving the breasts with skin attached but removing the innards.
- Roast the pigeons with a kitchen blowtorch until golden brown.
- Lightly season the cavity of the pigeons with salt and roast in the oven for eight minutes just before serving.
- As a component in a composition with potato, star anise, orange, dates, and lentils.
- As a component in a composition with rosemary, celeriac, grapes, and walnuts.