Farm-Raised Squab Rissoles with Country Bacon
- 2 farm-raised squab legs
- 2 1/2 teaspoons butter (10 g)
- 1 1/2 tablespoons cooking olive oil (2 cl)
- 8 3/4 ounces olive oil dough (250 g)
- 1 quart peanut oil, for deep frying (1 l)
- fleur de sel
- the hearts and livers of 4 squab
- 3 1/2 ounces fresh foie gras (100 g)
- 3 1/2 ounces white mushrooms (100 g)
- 3 1/2 ounces white onions (100 g)
- 1 3/4 ounces celery (50 g)
- 3 1/2 ounces bread (crust removed), sieved through a tamis (100 g)
- 2 1/2 teaspoons truffles (10 g)
- 2 1/2 teaspoons chives (10 g)
- 2 1/2 teaspoons chervil (10 g)
- 3 1/2 tablespoons squab jus (5 cl)
Step 1: Squab
Singe the squab legs and cut off the toes, leaving the largest, then plunge the feet into boiling water and remove the outer skin.
Season the squab drumsticks, sear in olive oil and butter, then cook for 5 minutes. When cooked, drain on a stainless steel rack, and bone.
Dice the fresh foie gras, mushrooms, and celery into 1/5 inch (5 mm) sided cubes.
Mince the white onions and chives, and chop the chervil.
Cut the truffle into small sticks, 3/4 inch (2 cm) long.
Dice the squab hearts and livers.
Cook the fresh foie gras in a dry pan for 1 minute in a very hot skillet, then drain, collect the fat, and sear the diced hearts and livers.
Sweat the minced onion, add the celery and mushrooms, and cook for 5 minutes. Add the squab jus, and reduce to a glaze.
Place all of the filling ingredients into a bowl, sprinkle in the bread, and mix well. Add the chives and chervil, then check the seasoning.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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