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2, about 500 grams
(1 pound) each |
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young pigeons (squabs) |
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spice mixture:
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| 1/8 teaspoon |
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ground star anise |
| 1/4 teaspoon |
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ground coriander |
| 1/8 teaspoon |
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ground cloves |
| 1/4 teaspoon |
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ground nutmeg |
| 1/8 teaspoon |
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ground white pepper |
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It’s best to start with a pigeon that still has its head and both feet attached, but not for the thrill of removing these anatomical parts. The bones of discarded appendages of the pigeon will be used for making the stock for the sauce, so the feet and neck are needed. Also, by having these items still attached, it is possible to ensure that they are removed carefully so the finished, boned morsels assemble properly. Remove the liver, heart, and gizzard from the carcass, and set aside. Cut the head off the neck and discard. |
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| Start boning the pigeon by cutting through the breast skin directly above the breastbone. With the knife edge scraping the bone, remove the breast meat from the bone. Try not to cut into the meat. |
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Continue separating the breast from the carcass until the meat is totally free from the bone. Next separate the breast meat from the other side of the breastbone in the same manner. |
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| [Optional] Remove the wishbone (clavicles) at the neck end of the breastbone. Reserve the wishbone along with the other bones removed from the pigeon. |
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Remove the small tenderloins found underneath each breast fillet. Carefully remove the tendon from each of the tenderloins by scraping along the tendon with the knife while holding the tendon with a fingertip. Set aside the tenderloins until needed. |
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| Flip the pigeon over and cut through the back skin from neck to tail. Cut off the tail and reserve with the bones. |
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Separate the upper wing bone on one side from the carcass. Be careful to insert the knife between the cartilage at the end of each bone, cutting through the tendons that hold the two bones together. Repeat the process for the wing bone on the other side. |
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| Using your fingers to find where the thigh bone attaches to the carcass, use the tip of a knife to separate the two bones similar to the way the wing bones were separated. Do this on both sides of the carcass. It should now be possible to remove the meat completely from the carcass resulting in two halves, each with one leg, one breast, and one wing. Use the edge of the knife to scrape along the carcass at any place the meat is still attached to the carcass. Be careful not to cut through the skin. Chop the carcass bones into small pieces and set aside with the other bones. |
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Lay one of the thighs out flat, skin side down, and cut through the meat, parallel to the bone. Scrape the meat off the bone with the edge of the knife. Bend the thigh bone so that it is at an acute angle with the leg bone. Separate the two bones by carefully cutting through the tendons that hold the bones together. Save the thigh bone with the other bones. Repeat this process for the other thigh. |
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Remove the feet from the legs and set aside with the bones. Cut through the wing between the joints of the upper and lower bones. Set the wing tips aside with the bones. |
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Purée the livers by forcing them through a fine sieve. Set the purée aside. Discard the veins and other tissue that don’t pass through the sieve. |
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| Lay each of the halves on a board, skin side down. Make a small pocket between the breast meat and the skin. Spread a teaspoon or two of puréed liver in the opening. “Seal” the opening with one of the reserved tenderloins. Repeat for the other breasts. |
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Season the meat side of the halves with some of the spice mixture. |
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| Fold each half over until the cut edges meet. It may be necessary to trim off excess skin remaining near the neck. Using a small metal or wooden skewer and working from an end, “weave” the skin flaps together. Pierce the two layers with the skewer from one side. Push the tip through about a centimeter, bring the tip back over the edges, and push the tip through the skin again. Continue until the center is reached. Start again from the opposite end with another skewer. |
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Straighten the skin out along the skewers. Lay the halves out flat on a plate. Cover with plastic film and refrigerate until needed. |
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