PT1H30M
Breast, thigh and liver are all used in Antonino Cannavacciuolo's pigeon recipe, with foie gras and dark chocolate add richness to a sophisticated dish full of contrasting textures and flavours. If unsure about jointing the pigeon yourself, you can ask your butcher to do this for you.
Supreme and croquette of pigeon, foie gras and Banyuls sauce