Life style
Search for a wine

Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.

Did You know ?
Is decanting useful or not ?
Did you know ?

Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham

Home > Life style > Recipes > Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham
Recipe proposed by : Thierry Dufroux
Recipe type : Game

Cooking cost : Affordable


For 6 people :

  1.  Wood pigeons: Six 500 g wood pigeons, 80 g shallots, half a bunch of thyme, 40 g garlic, 10 cl aged wine vinegar, 20 cl game jus, and 10 cl white stock.
  2. Sautéed potatoes: 600 g baby potatoes, 8 g finely-chopped, caramelised shallots, ½-bunch flat-leaf parsley, 300 g Bayonne dry cured ham.
  3. Celeriac purée: 500 g celeriac (celery root), 20 cl milk, water.
  4. Complementary ingredients: 200 g duck fat, 150 g butter, 10 g fine salt, 3 g fresh ground pepper, 2 g fleur de sel (extra fine sea salt), 2 g coarsely ground black pepper.


  • Remove the stems from the parsley, chop the leaves very fine, and set them aside on a dish covered with kitchen towel.
  • Peel, wash, and cut the shallots into thin slices and keep them in a hermetically-sealed box.

The wood pigeon

  • Singe and draw the wood pigeons.
  • Mix the hearts and livers in a blender.
  • Remove the wishbones and trim the feet so as to leave just the central toe. Wrap the feet in aluminium foil.  Season the wood pigeons.
  • Brown them on all sides in duck fat in a casserole dish. Add the garlic, thyme, and a knob of butter, and cook the wood pigeons in a 180°C oven, basting from time to time.
  • When they are cooked, leave them to rest on a metal grill.
  • Remove the breast meat and legs and keep them warm.

The salmis sauce

  • Fry the broken up wood pigeon carcasses in duck fat in a casserole dish, deglaze with white stock and remove the liquid.
  • Add the shallot slices and brown them gently. Deglaze with the game jus and slowly reduce.
  • Add the blended offal, simmer the sauce for several minutes, and then put it through a conical strainer.
  • Add the aged wine vinegar and leave it on a corner of the stovetop.

The sautéed baby potatoes

  •  Cut half of the Bayonne dry cured ham into small cubes.
  • Wash and drain the baby potatoes, cutting them into smaller pieces if they are too big.
  • Brown the baby potatoes in a frying pan with duck fat, season to taste, and add garlic and thyme. Continue cooking in the oven at 180°C.
  • When done, add the shallot, parsley and Bayonne dry cured ham.

The celeriac purée

  •  Peel and wash the celeriac and cut it into large pieces.
  • Put the celeriac into a saucepan, moisten with milk, and add enough water to cover.
  • Put a lid on the pan, cook the celeriac and, when done, mix in a blender.
  • Add a knob of butter and check that it is seasoned to taste. Keep the celeriac purée warm on a corner of the stovetop.

Finish recipe

  • Arrange the purée and potatoes in the centre of a plate.
  • Add the wood pigeon breasts, surround with a ribbon of sauce, and add a piece of Bayonne dry cured ham.
  • Finish by seasoning with fleur de sel and coarsely ground pepper.
  • Serve the rest of the sauce in another dish.

- Thierry Dufroux is the Chef Bistro Belhara -

Bistro Belhara  - 23 Rue Duvivier, 75007 Paris (France)

Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham

This recipe is a good match for

Submit your recipes

Exclusively for our members! 

As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!

Not yet a member ? Sign up now !