Brown the 1200g of wood pigeon in 50g of duck fat over high heat until deeply colored on all sides.
Add 150g of chopped shallots, 100g of carrots, 50g of celery, and 20g of garlic to the pan, browning them deeply to develop flavor.
Deglaze the pan with 50g of cognac, then stir in 30g of flour and cook for two minutes to create a roux.
Sesli anlatım, porsiyon ayarı ve daha fazlası
