Easy recipe Vinegar-glazed pigeon breast on crisp potato cake with peas and spring onions

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about six crowns of pigeonsalt and freshly ground black pepperabout fiftyg/twooz butterabout one tbsp vegetable oilpinch powdered maceabout one shallottwo tbsp sherry (Recipes by ingridients sherry) vinegartwo tbsp white wine vinegarone hundred and fiftyml/¼ pint chicken stockabout twenty-fiveg/about oneoz buttersalt and freshly ground black pepperabout one tbsp fresh flatleaf parsleyabout one tbsp fresh chervilfour hundred and fiftyg/about onelb, potatoes (Recipes by ingridients potatoes) peeled, cut into cylinders, then finely sliced into discs one hundred and teng/fouroz clarified buttersalt and freshly ground black pepperabout eight spring onionsabout fiftyg/twooz buttertwo hundred and twenty-fiveg/about eightoz. peas (Recipes by ingridients peas) Vinegar-glazed pigeon breast on crisp potato cake (Recipes by ingridients cake) with peas (Recipes by ingridients peas) and spring onions. .