6 ounces pain d'epice (gingerbread)
1 tablespoon salt
1 whole pigeon (about 1 pound), cleaned
2 tablespoons orange blossom honey
1/4 cup red wine vinegar
1 teaspoon wild Madagascar peppercorns, dry roasted and pounded
1 teaspoon coriander seeds, dry roasted and pounded
1/2 teaspoon orange zest
2 whole star anise
1 cinnamon stick
1 stalk lemongrass
Juice of 1 orange
1 tablespoon French butter
1 tablespoon olive oil
1 tablespoon butter
4 spring onions
12 goji berries, soaked with 2 tablespoons Grand Marnier
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