Stuffed pigeons with ginger sauerkraut and parmesan cheese

Ingredients for 6 servings:

• 3 pigeon(s) (French: fattening pigeons), ready to cook
• 1 stale roll
• 150 g liver(s) of ducks or geese
• 200 ml milk
• 1 egg(s)
• 1 bunch parsley, flat
• ¼ tsp ginger powder
• ½ tsp rosemary
• salt and pepper
• 500 g sauerkraut
• 6 tbsp applesauce
• 3 pieces of ginger in syrup (Asian section)
• Ginger powder to taste
• 600 g potatoes, mostly floury
• 100 g Parmesan, grated
• 1 egg(s), including the yolk
• Flour
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Remove the carcass from the pigeons without damaging the skin. Leave the drumstick and wing bones. Cut the bread roll into cubes and pour boiling milk over it. Finely chop the parsley and rosemary. Purée the pigeon livers and duck liver with a food processor (or an immersion blender). If the pigeon livers are not included, use 50g more duck liver. Mix the soaked bread rolls, chopped herbs, livers, and egg into a batter, season with salt and pepper, and finish with ginger. Stuff the pigeons with this mixture, plugging the openings. Do not overstuff the pigeons, as the stuffing will expand during roasting. Grease an ovenproof dish with clarified butter and place the pigeons close together, breast-side up. Sprinkle a few knobs of clarified butter on the pigeons. Roast in the oven for approx. 30-40 minutes at 190°C. Squeeze out the sauerkraut well, place it in a shallow pan and fry over medium heat without any fat. Add the finely diced ginger and stir in the apple sauce. If desired, add a tablespoon of the ginger syrup. Let the sauerkraut caramelize slightly. Wrap the potatoes in aluminum foil and bake in the oven. Let cool and peel. Press (or mash) them through a potato ricer, stir in the egg yolk and Parmesan cheese, adding flour if necessary; you want a firm gnocchi dough. Roll the dough into a log approx. 4 cm in diameter. Cut 1 cm thick slices from the log and fry briefly in butter on both sides until crispy. This recipe is enough for a multi-course meal for 6 people (half a pigeon each), or as a main course for 3 people.