Makes 3/4 cup (200 ml)
Cut the pigeon carcasses into small, even pieces; slice the shallots. Heat the oil in a saucepan over medium heat. Add the carcass pieces and sauté, stirring constantly, for 15 to 20 minutes, until lightly golden. Be careful not to brown the carcasses too much or the jus will taste bitter. Strain using a colander. Discard the all the fat in the saucepan. Place it over high heat; add the butter, garlic, shallots, and carcasses. Sweat for 5 minutes stirring constantly, to prevent the cooking juices from sticking and burning. Deglaze with the red wine and reduce until dry. Moisten with 2 cups (50 cl) of the fond blanc and reduce to a thick, shiny jus. Coat the carcass pieces with the jus and add the remaining fond blanc. Cook, uncovered, over low heat for 35 to 40 minutes until clear and the jus has thickened slightly.
Remove from the heat, and strain using a fine mesh chinois. Pour the jus and the fat into a bowl - the fat will cover and seal the jus; it will also help bind the jus when used.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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