Filet the dove breasts by running a sharp knife along the keel bone to remove the meat. Season lightly with salt and set the breasts aside.
Cut one bunch of green onions small enough to fit into your food processor, then pulse until finely chopped.
Melt butter in a heavy-bottomed skillet over medium heat until clarified. Add the green onions and cook until the butter takes on a green shade. Add the dove breasts and slightly reduce the heat.
Poach the dove breasts until cooked through. Remove from heat and allow them to rest for a few minutes.
Transfer the breasts and skillet contents to the food processor. Add heavy cream and dry seasonings.
Pulse until the mixture is fully combined and emulsified.
Using a baking scraper, transfer the pâté to a ceramic dish (this will serve as your mold). Refrigerate for a minimum of 3 hours, preferably overnight, to set.
Turn the pâté out of the mold onto a plate. A little hot water on the underside of the dish helps release it if needed. Serve with toasted baguette slices or sturdy crackers. if you’re feeling fancy, garnish with crushed pecans and diced green onions.
