Bresse is an area of southwest France near Lyon which is famous for its poultry. These birds have a unique flavour and texture.
INGREDIENTS
Serves 4
4 Bresse pigeons, 400-450g
20 button onions
1 carrot
300g shelled peas
100g unsalted butter
200g smoked bacon
1 round lettuce
200g chicken stock
Olive oil
Salt and pepper
METHOD
Preheat the oven to 230C (450F, gas mark 8).
Season inside the pigeons, smear with oil and sprinkle with salt. Place in a hot roasting tray over a high heat and brown the birds all over. Turn them on their backs and roast in the oven for 12min; the meat should be rosy pink. Take them out, turn over so that the juices permeate the breast meat, cover with kitchen foil and rest in a warm place for 15min before serving.
Peel and trim the baby onions. Peel and cut the carrots into 3cm batons. Cook the onions, carrots and peas in boiling salted water until just tender. Refresh in ice-cold water and drain well.
Cut the bacon into thin batons, blanch for one minute in boiling water and drain well. Melt one tablespoon of butter in a wide saucepan. When it foams, add the bacon and cook until beginning to brown. Add the onions and cook for a further 3min, moving them around the pan from time to time. Add the peas, carrots and chicken stock, and simmer for 10min. Season well, then add the butter a little at a time, shaking the pan so that the butter is incorporated into the stock and thickens it. Just before you serve, fold in the the shredded lettuce leaves. Serve the pigeons on top of the peas in four large soup plates.