Poultry
Carneau
A tier
Carneau is a French utility pigeon, compact and meaty, long used for quality squab with excellent flavour and a neat carcass for roasting. The meat is deep and satisfying, slightly more “farmhouse French” in reputation than industrial Kings. Ideal for classic French pigeonneau presentations with peas or foie. Red and white colour varieties exist; cook them the same. A favourite of specialty European squab producers.
Also known as: Carneau, Pigeon Carneau
Track this ingredient
Unit
Characteristics
Preparations
Classic PigeonneauFrench ServiceFreshPeas FoieWhole Roast
Traits
Deep FlavourFarmhouse QualityFrench UtilityMeatyMeaty CompactNeat CarcassPremiumPremium Squab
History
FR
Carneau-type utility pigeons were selected in northern France for meat.
FR
Standards formalised Carneau as a premier French table pigeon.
US
Imports established American Carneau squab flocks.
Specialty farms kept Carneau for premium European-style squab.