• Smothered pigeon (550/600 g) - 4
• Peanut oil – 15 cl
• Fresh butter – 0.020kg
• Garlic - 3 cloves
• Thyme - 1 sprig
• Salt - FYI
• Ground pepper - FYI
• Pigeon juice - 20 cl
• Duck foie gras - 0.020 kg
• Cognac - 0.10 L
• Red Port - 0.05 L
• “Kappad” black pepper - FYI
• Pork blood (optional) - FYI

• Curly kale cabbage - 1
• Carrots - 0.100 kg
• Stick of celery - 1 stick
• Yellow onion - 0.05 kg
• Pork belly - 0.05 kg
• Terrine of duck foie gras - 0.040 kg
• Agria potatoes - 0.5 kg
• Clarified butter - 0.5 kg
• Coarse grain salt - FYI
• Duck fat - 0.100 kg
• Meat juice - 0.20 L
• Fresh butter – 0.05kg

Peel the potatoes and cut them into French fries. Rinse.
Drain and dry them gently with a cloth. Fry them in clarified butter until they have a nice colour.
Dress the pigeons.
Remove the cabbage leaves, separating the large green leaves from the more tender yellow ones.
Blanch the large leaves.
Place them between two pieces of grease-proof paper and flatten them using a rolling pin. Place 4 leaves on a plate, moisten them with oil and dry them in the oven. Keep the others to one side for buttered cabbage.
Remove the large stems from the yellow leaves and blanch at high heat.
Drain and cool them in a recipient filled with cold water. Drain. Cut into small pieces.
Cut the slices of pork belly into brunoise.
Peel the carrots, onion and stick of celery.
Cut them into brunoise.
Heat the duck fat with a clove of garlic and sprig of thyme.
Add the ham brunoise and sweat without letting it change colour.
Add the vegetable brunoise and sweat again until a nice yellow colour is obtained.
Add the blanched and sliced cabbage leaves. Cover and cook until nicely confit. Remove them from the pan and leave to cool.
Line the frames with the green cabbage leaves and fill with the cabbage fondue. Insert a fine slice of terrine of foie gras in the centre. Place the stuffed cabbages in a dish with meat juice and a knob of butter. Heat in the oven at a low setting, basting regularly.
Start to cook the pigeons in a cast-iron casserole with a dash of olive oil, the fresh butter, garlic cloves and sprig of thyme. Cook until pink.
Remove the legs, finish cooking them if necessary and reheat the filets in the oven.
Put the ground “Kappad” black pepper in the sauté pan and roast gently. Season lightly with salt. Deglaze with a dash of cognac and moisten with the juice. Leave to cook for 20 minutes, then leave to infuse for 5 minutes and filter the sauce.
Add to the sieved duck foie gras and finish with a dash of red port.
Arrange on flat plates in equal and balanced portions.
Place a trail of pigeon juice around it, baste with a generous dash of very ripe olive oil, sprinkle with a few grains of Guérande extra fine sea salt and a generous amount of ground pepper.