Dove Confit with White Beans

This luxuriously tender dove recipe delivers silky, melt-in-your-mouth texture. Using classic French confit, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French technique meets rustic comfort

Provincial Tradition This preparation adapts classic French confit techniques to dove, creating incredibly tender birds paired with creamy white beans for rustic elegance.

Ingredients (Serves 6-8)

• 20 whole doves, cleaned
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 6 cloves garlic, smashed
• 4 cups duck fat or olive oil

White Bean Accompaniment:

• 2 cups cannellini beans, soaked overnight
• 4 strips bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken stock

Traditional Confit Method

1. Curing Process: Cure the whole doves with salt, garlic, and fresh thyme. Refrigerate for 8 to 12 hours - no longer or they'll be too salty.

2. Confit Cooking: Rinse and pat dry, then submerge in duck fat heated to 180°F. Cook for 2 hours until completely tender.

3. Bean Preparation: Cook white beans with aromatics until creamy. Season with fresh herbs and a drizzle of good olive oil.

4. Final Assembly: Crisp the confit doves under a hot broiler, about 4-5 minutes. Serve over the warm white beans with a generous spoonful of the beans' cooking liquid.