Pigeon Royale with Musk Squash and Nettle and Goat Cheese Pockets

Wash the pigeons, pat dry and cut off the first limb from the wings. Remove any fat and rub with salt and pepper. Season the cavity with bay leaves, cumin and lemon thyme. In a heavy roasting pan, heat olive oil and sear pigeons all over. Place each pigeon breast side down on a piece of brown bread and roast in a preheated oven at 190 °C convection oven for about 12 minutes. Turn and roast for another 5 minutes. Let the pigeons rest for another 10 minutes with the oven door open. Remove breast, cut off knuckles and fry again briefly in a little butter. Sprinkle with fleur de sel. Squeeze out the remaining pigeon carcasses and the juice that has escaped in a sieve and add to the sauce. (This juice binds and adds additional flavor.) Meanwhile, peel and seed the pumpkin and cut into 1 mm thin sheets with a bread slicer. Boil whipping cream with rosemary, nutmeg and salt. Add pumpkin slices and let steep briefly. For the sauce, reduce the Burgundy to a third. Add stock and jus and reduce again to half. Thicken with cold butter and season with cumin. Turn the pumpkin slices with the help of a meat fork and arrange on preheated plates. Add the knuckles and breasts, cover with sauce and serve with the prepared nettle and goat cheese pouches. If desired before n

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