Young Anjou pigeon with prune kernel oil, muscovado rounds, stuffed with patte confite

Recipe for young Anjou pigeon with plum kernel oil by the Belgian chef Stéphane LefebvreRecipe by Chef Stéphane Lefebvre
Restaurant Aux Petits Oignons in Belgium


  • 2 young pigeon
  • Perles de Gascogne Prune Kernel Oil
  • Extra virgin “Fiore” olive oil
  • Thyme, bay leaves, brown sugar, salt
  • 4 waxy potatoes
  • Peppers, courgettes
  • 100 g of milk
  • 70 g of muscovado sugar
  • 1 egg yolk
  • 20 g of soy sauce
  • 1.6 g of agar-agar


  • Young pigeons: 
  1. Remove the thighs, brown them and preserve them in chicken stock with thyme, bay leaves and brown sugar.
  2. Gut and clean the rest of the pigeons and cook sous vide at 58°C with a bit of prune kernel oil for 1 hour.
  3. Roast the pigeons and remove the breasts.
  • Stuffed potato:
  1. Clean 4 waxy potatoes, remove the middles and blanch them.
  2. Bone the lower part of the pigeon thighs, chop finely and add a brunoise of peppers, courgettes and chives.
  3. Add a dash of extra virgin “Fiore” olive oil
  • Prune kernel foam:
  1. Mix 100 g milk, 20 g muscovado, 5 g prune kernel oil and 1 egg yolk.
  2. Heat to 80°C and make the foam with an electric whisk.
  • Muscovado* rounds:
  1. Mix 130 g water, 20 g soy sauce, 50 g muscovado, a pinch of salt and 1.6 g agar-agar.
  2. Bring to the boil and then pour onto a tray. Cut into circles once it has cooled.

*Muscovado : Unrefined cane sugar from Mauritius

Recipe kindly provided by our partner