Gut the woodpigeons (take the liver and gizzard), bard and truss. Lightly rub the wood pigeons with goose fat and season with salt.
Then place on the grill grate above the juice pan and cook for about 20 to 25 min at 240 °C (gas mark 8). Chop the liver and gizzard into small pieces and steam in hot goose fat for 8 min until soft. Season with a little Armagnac and finely grind with the hand blender. Toast the slices of toast in butter, spread with the liver cream and keep warm. Extinguish the gravy with the remaining Armagnac, bubble up once or twice.
Arrange pigeons on a slice of toast each, bring to table with green peas and the sauce.
It is best to use frozen peas, which you can cook as if they were fresh.
– Country : France – Region : Midi-Pyrénées – Takes about : 40 min – Cooking time : 25 min – Preparation t. : 15 min – Difficulty : Easy – Price : Medium
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