Grilled pigeon, potatoes with thyme butter, salmis sauce

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Credit: Valéry Guedes

Cooking is a terroir, a sense of place. It is also a marvelous way of gaining access to universal human truth by putting people in touch with nature. Cooking is like an intergenerational tapestry woven of threads linking the past and the present. It is another way of speaking our native language and living our culture. This pigeon breast recipe is one often made at the beginning of autumn, exposing an unknown side of Provence, that of the mountains… rugged…the land of Pagnol and Giono.

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Instructions

Step 1: Prepare the pigeons

Singe and remove the feet and head; draw. Set aside the hearts and livers. Remove the thighs.

Cut out the backbone using small scissors; remove the rib cage.

Use the pigeon carcasses and thighs to prepare the pigeon jus.

If necessary, you can always ask your butcher to dress, draw, and debone the birds for you.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

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