Stuffing

Gut and flambé the pigeons. Mince the heart and livers and the pork jowl. Season with fine salt and “tagine” spices.

Separate the pigeon fillets and legs. Cover each fillet with stuffing and wrap it in pig’s caul; leave to stand in the fridge.

Cover the legs with sea salt and leave to stand for 2 hours. Rinse and sponge on a cloth.

Cover the legs with duck fat and slow-boil for 2 hours.

Make the juice with the carcases..

The polenta

Boil the chicken bouillon, scatter in the ground polenta and cook for 3 to 4 minutes. Add the mascarpone and grated parmesan. Season. Pour into a mould and leave to stand in the fridge.

The turnips

Cook the peeled turnips with chicken bouillon, butter and tagine spices

Roast the pigeon fillets in a high-sided frying pan with oil and butter, then put them in the oven for 12 minutes at 180°C.

Presentation

Cut the pigeon fillets in half and arrange them on the plate with the turnips and polenta. Add the slow-cooked legs.