Barded Thrush Breasts with Smooth Olive Polenta
- 16 thrushes
- 16 slices lean bacon, very thinly sliced
- 4 teaspoons cooking olive oil (2 cl)
- fleur de sel
- sprigs of rosemary
- 3 1/2 ounces fine cornmeal (100 g)
- 2 cups water (50 cl)
- 1 ounce butter (30 g)
- 1 1/2 ounces mascarpone (40 g)
- 2 3/4 tablespoons olive oil (4 cl)
- 2 ounces grated parmesan (60 g)
- 2 slices country bacon, 1/2 inch (1 cm) thick
- 28 country black olives
- 6 cloves roasted garlic
- 2 small branches of fresh rosemary
- 1 cup thrush jus (20 cl)
- 1 ounce butter (25 g)
- 4 porcini mushroom shavings
- fleur de sel
Step 1: Thrushes
Pluck, singe, dress and draw the thrushes. Set the giblets aside.
Cut away the legs from the thrushes. Trim the breasts, and season with salt and pepper. Wrap each breast in a thin slice of bacon, and slide onto wooden skewers, four to a skewer. Prick the ends with sprigs of rosemary.
Begin cooking over an open flame. Cook for 7-8 minutes over a medium heat, turning over when cooked through half way. When golden brown, place in a dish, and keep warm, covered with a sheet of aluminum foil.
Step 2: Polenta
Bring the water to a boil, and pour some olive oil into it. Add the cornmeal, making sure to sprinkle it over the water. Stir first with a whisk, and then, once the mixture thickens, with a spatula.
Cover and cook over a low heat for 45 minutes.
When cooked, blend in the butter and mascarpone, then add the grated parmesan. The polenta must be soft, smooth and very flavorful.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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