Farseret fried pigeon with onion and horse beans

Name: Farseret fried pigeon with onion and horse beans
Yield: 1 portion(s)
Ingredients: Chervil; Thyme; 1 dl White wine; 2 bundles New onion; 2 Shallots; 4 Pigeons with indmand (possibly indmand from poultry 100 gr.); 4 slices Thin vêntreche (lightly smoked bacon); 400 g Field beans; 50 g Fedtnet; 50 g Foie gras de canard (blubber); 50 g Mixed dried fruit (prunes-apricots-raisins-walnuts)

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Farseret fried pigeon with onion and horse beans

		Chervil
		Thyme
1	dl	White wine
2	bundles	New onion
2		Shallots
4		Pigeons with indmand (possibly indmand from poultry 100 gr.)
4	slices	Thin vêntreche (lightly smoked bacon)
400	g	Field beans
50	g	Fedtnet
50	g	Foie gras de canard (blubber)
50	g	Mixed dried fruit (prunes-apricots-raisins-walnuts)

Instructions for Farseret fried pigeon with onion and horse beans

To prepare the Farseret fried pigeon with onion and horse beans recipe, please follow these instructions:

Duebryster and thigh bone bones. Pasta and fore gras are chopped well and put on the meat side of the duo breasts and packed with grease. Brown on a pan and finish the oven in the oven approx. 5 minutes at 180 degrees.

Dueskroget brown with vegetables and a little flour. The white wine is added, reduced added. 1/2 liter water boil for approx. 45 minutes, sieved and reduced.

Farseret fried pigeon with onion and horse beans

Ingredients for Farseret fried pigeon with onion and horse beans

Instructions for Farseret fried pigeon with onion and horse beans

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