4 pigeon
100 g/3½ oz of wild rice
120 g/4 owns of raw foie gras
2 tablespoon honey
¾ ltr/1½ pint of cider vinegar
¾ ltr/1½ pint of stock
juniper berries - chopped finely
cinnamon
cumin
black pepper
salt
white pepper
butter
chervil

METHOD

Take out the bones from the pigeons, season inside and stuff them with the cooked rice and a little of the foie gras. Seal each one by tying using a piece of string. Seal the pigeons with butter in a frying pan until they are lightly browned and then cook in the oven for 12-15 minutes on a temperature of 200°C.To do the sauce, reduce the honey with the vinegar and spices. Then, add the stock and salt and pepper if needed. Pull the string off the pigeon and serve on warm plates - pour the sauce and garnish with chervil or any other green herb.

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