Make the Jus: Gently stew the celery, onion and carrot in oil
After about 5 minutes and once the edges start to caramelise, add the wine
Simmer gently for 15 minutes
Add the stock and cook for a further 15 minutes till the whole mixture is reduced down to about 50%
Pass all the mixture through a fine sieve and return to pan
Add the medlar confit and season with salt and pepper to taste. You can now put this to one side till you are ready to cook the pigeon.