Easy recipe Roasted pigeon, pommes mousseline, pancetta with peas and quince jelly

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four hundred and fiftyg/about onelb Rooster potatoesfiftyg/about twooz butterabout one hundredml/about three½fl oz double creamsalt and freshly ground white pepperfour oven-ready pigeontwo hundred and twenty-fiveg/eightoz duck (Recipes by ingridients duck) fatabout one garlicabout one sprig fresh thymeabout one sprig fresh rosemarytwo hundredg/sevenoz peastwo hundredg/sevenoz pancettathree hundredml/ten½fl oz game (Recipes by ingridients game) stockabout three Baby Gem lettucesmall bunch fresh cherviljelly quince. A bit of sharp quince jelly is the finishing touch on this rich and tasty game (Recipes by ingridients game) and potato dish..