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Pigeon, foie gras and almonds nems

Written by FDM

We’re back with yet another delicious and refined recipe, as a nice addition to your Iftar table.  


–  12 pcs of pigeons (250 g)
–  15 g of duck foie gras
–  200 g of onions
–  50 g of leeks
–  1/4 bunch of fresh thyme
–  3 cloves of garlic
–  150 g roasted and crushed almonds
–  2 g ras el hanout
–  2 g nutmeg
–  2 g ground cinnamon
–  5 g fresh ginger
–  2 cl orange blossom
–  1 g saffron pistil
–  50 g honey
–  1 bunch parsley / coriander
–  Salt and pepper


Peel the onions and chop them. Chop the herbs. Peel the garlic cloves, degerm them and chop them. Peel the fresh ginger and chop it. In a hot casserole dish with a drizzle of olive oil, brown the pigeons on all sides for 10 minutes, then remove them and season them with salt and pepper. Add the onions, and a pinch of salt and cook for 4 minutes, add the coriander, parsley, garlic, ginger, and all the spices. Cook for 5 mins then put the pigeons back, cover with water and cook covered for 20 mins as soon as boiling resumes. Remove the pigeons, debone them and crumble the flesh with your fingers. Meanwhile, let the sauce simmer over low heat for another 20 minutes.

In a bowl, mix the crushed almonds, honey, orange blossom, and cinnamon. Mix the crumbled pigeon meat with the onion compote. Cut the duck liver into small dice. Cut the pastry sheets into a triangle of the size of your choice, then butter them with a brush, stuff them with 2 spoonfuls of the pigeon-based stuffing, a few cubes of foie gras, and the marzipan, then fold the sheets of brick so as to form small slippers. Finish cooking in the oven at 200°C for 10 minutes.