Heat 1 tbsp olive oil in a 30 cm / 12-inch oven-safe skillet over medium heat. Add the pancetta and garlic and cook for 3 to 4 minutes until the pancetta renders and turns golden.

Add the chopped chicken livers to the skillet and cook for 3 to 4 minutes until browned outside but still soft inside. Pour in the brandy, scrape up any browned bits, then remove from heat and cool for 10 minutes.

In a mixing bowl, combine the sausage, breadcrumbs, egg, parmesan, sage, rosemary, 1 tsp salt and a good grind of pepper. Add the cooled liver mixture and mix with your hands until evenly combined.

Heat the oven to 200 C / 392 F. Pat the pigeons completely dry inside and out, then season the cavities with salt and pepper.

Divide the stuffing among the four cavities, packing it loosely since it expands as it cooks. Truss the legs closed with kitchen twine.

Wipe out the skillet, add the remaining olive oil and 15 g butter over medium-high heat. Sear the pigeons on all sides, two birds at a time if the skillet feels crowded, 4 to 5 minutes per side, until the skin is deep golden.

Return all four pigeons to the skillet, breast side up. Transfer the skillet to the oven and roast for 30 to 35 minutes, until an instant-read thermometer inserted into the center of the stuffing reads 165 F / 74 C and the thigh juices run clear.

Transfer the pigeons to a plate, tent loosely with foil, and rest for 10 minutes. Remove the twine before serving.

Set the same skillet over medium heat, pour in the white wine, and scrape up the browned bits. Simmer for 2 to 3 minutes until reduced by half.

Add the stock and simmer for 5 to 6 minutes until slightly thickened and reduced to about 150 ml. Whisk in the remaining 15 g butter off the heat.

Spoon the sauce over the pigeons and serve while warm.