Roast Pigeons With Truffle Sauce

Preparation:

Preparation: Sprinkle the pigeons with salt and pepper and tie them with kitchen string. Heat the oil in a pan and brown the birds breast side over high heat for a few minutes. Turn them over, let them brown briefly on the other side as well, then put them in the preheated oven (180 degrees) for 15-18 minutes, often basting them with their cooking juices. When finished, let them rest for 3-4 minutes. Dissect the roasted pigeons: make a cut between the breast and the thighs, then rotate the latter outwards until they come off. Divide the two breasts by making a cut along the breastbone, then remove them from the carcass. Also detach the wings at the joint. Place the pigeon carcasses in a potato masher lined with a clean cloth and press hard to release all the juice possible. Prepare the sauce: place the truffle conservation liquid in a saucepan and let it reduce over moderate heat until you obtain a quarter of the initial quantity. Then add the poultry stock and reduce by a third. Finally, add the very cold butter to the sauce. Bring the truffle sauce to a boil, then mix in the juice from the carcasses. Place the pigeon meat in two individual dishes on a bed of freshly made polenta, sprinkle everything with the sauce, garnish with slices of truffle and serve. --- ADVICE. Check the degree of cooking of a bird by inserting the tip of a steel skewer into the thickest point of the thigh: if a pinkish juice comes out, it means that the meat is not cooked yet. The right cooking point is reached when, by pricking the meat, it emits a transparent liquid.