Roasted wood pigeon with confit pigeon pithivier, mushroom fricassee, kale and red wine-baked figs Ingredients [b]Pigeon pithiveier:[/b] 4 pigeon breasts and 8 legs 10ml vegetable oil 1 carrot, peeled and diced 1 stick celery, peeled and diced 1 leek, peeled and diced 1 onion, peeled & diced 2 sprigs thyme 2 cloves garlic, peeled, crushed