Rinse the pigeons, dry them and cut them into quarters. Blanch (scald) the rind for 10 min. in boiling hot water, then cut into cubes. Clean and chop the vegetables. Heat 2 tablespoons of duck fat in a good casserole, fry the bacon cubes and add the chopped vegetables and steam. After 5 minutes, add the diced rind.
Heat the wine in a saucepan and flame it, i.e. hold a long thick burning match close to the boiling surface. Then dust the vegetables in the saucepan with flour, stir through and extinguish with the red wine. Add the kitchen herbs. Simmer quietly over low heat.
In a frying pan, heat the remaining duck fat. Brown the pigeon quarters and flambé with the Armagnac. Season with salt and pepper. Add the pigeon quarters to the vegetables form, stew the whole thing together on low heat for an hour. Put the salmis in the refrigerator. A day later, simmer on low heat for 30 minutes, set aside again and on the third day simmer on low heat for another 30 minutes until a thick dark red ragout is formed.
Tip inventor: Flame the wine you can also save – boils down anyway. Cut the vegetables into small cubes – simply looks better. Thyme twigs can also be added whole, then take only 2 and fish out on the third day. Pork rinds are a matter of opinion, if then only narrow tranches /0, 5 cm. There and another time a k
Related Recipes:
Red Wine DuckFor the red wine duck, first wash the duck and pat dry. Salt the duck inside and out and rub the inside with...
Red Cabbage with Duck BreastFor red cabbage with duck breast, quarter red cabbage, remove outer wilted leaves and stalk. Cut cabbage into...
Duck Liver with Red Wine PlumsFor the duck liver with red wine plums, cut the liver into nut-sized pieces and fry in hot butter. Season with...
Red Wine CakeFor the red wine ring cake, first coat the ring cake molds with Kronenöl Spezial with a fine butter flavor...
Red Duck Curry with Spiced RiceFor the red duck curry, remove the skin from the duck meat and cut the meat into cubes. Remove the solid part...
Roast Beef in Red WinePut the beef in a suitable bowl (not metal), add chopped vegetables and spices and pour the wine. Leave for at...
G’selchtes with Sauerkraut and Semolina DumplingsPut G’selchtes in cold water for 1 hour before cooking so that it does not taste over-seasoned later...
Potato and Mararoni Roulade with Red CabbageFor the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water...
Red Cabbage Apple Cream SoupPeel and coarsely chop the onions. Heat the oil in a 9-liter pot and fry the onions until golden brown. In the...
Red Cabbage Soup with Caramelized DumplingsFor the red cabbage soup with caramelized dumplings, first finely chop the shallots for the soup and sauté...