12 pigeons (250 g)
15 g of duck foie gras
200 g onions
50 g of leeks
1/4 bundle of fresh thyme
3 cloves of garlic
150 g roasted and crushed almonds
2 grams of ras el hanout
2 g of nutmeg
2 g cinnamon powder
5 g fresh ginger
2 cl of orange blossom
1 g of saffron pistils
50 g of honey
1 bundle parsley and coriander
Salt and pepper
In a bowl, combine the crushed almonds, honey, orange blossom and cinnamon.
Peel the onions and slice them. Crush the herbs. Peel the garlic cloves, deglaze them and chop them. Peel the fresh ginger and chop it.
In a hot casserole with a drizzle of olive oil, color the pigeons on all sides for 10 minutes, then remove and season with salt and pepper.
Add the onions, a pinch of salt and cook for 4 minutes, add the coriander, parsley, garlic, ginger and all the spices. Cook for 5 minutes, then put the pigeons back in, cover with water and cook covered for 20 minutes until its boiling again.
Remove pigeons, boning and crumble the flesh with your fingers. Meanwhile, let the sauce cook on low heat for another 20 minutes.
Mix the crumbled pigeon flesh with the onion compote. Cut the duck liver into small cubes. Finish cooking by charging at 200 °C for 10 minutes.
Cut the filo pastry in a triangle of the size of your choice, then butter them with the help of a brush, stuff them with 2 spoons of stuffing with pigeons, some of foie gras and marzipan then fold the sheets of brick so as to form small turnover.