Grilled, Skewered Thrush with Wild Apples and Sarawak Pepper Foie Gras

Credit: Didier Loire
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Instructions

Step 1: Thrush Legs

Pluck, singe, draw, and dress the thrushes. Save the giblets for later use.

Cut away the legs. Trim the breasts, and season. Cover each breast with a thin slice of bacon, and slide 4 onto each wooden skewer.

Start out by cooking over a wooden fire. Cook the birds for 7 to 8 minutes over a moderate heat, turning them halfway through. Once they are nice and golden brown, transfer to a warmed pan and cover with a sheet of aluminum foil.

Step 2: Thrush and Apple Sauce

Crush the thrush bones, brown in a cast iron stockpot with some grapeseed oil, and skim the fat. Cut the shallots into round slices, and sweat with the garlic and apple peelings.

Deglaze with vinegar, reduce completely, and moisten with squab jus. Simmer to thicken, strain through a chinois, and check the seasoning.

Step 3: Wild Apples

Peel the Granny Smith apple, and shred finely.

Remove the seeds of the wild apples with a melon baller. Sear the apple halves in a pan in clarified butter. Once they have browned, finish cooking in frothy butter.

Step 4: Foie Gras

Cover one side of the foie gras slices with crushed black pepper, and press lightly to help it stick. Start out cooking in the duck fat in a hot sauté pan.

Once cooked, drain the foie gras slices on a rack, pat dry to remove any excess fat, and season with fleur de sel.

Step 5: Plating

Season the arugula with fleur de sel and olive oil. Arrange the apples on the serving plate, then, shape a small dome of arugula, and place the duck foie gras and top. Finish with the thrust breasts. Serve the sauce separately.

Sprinkle the plates with shredded Granny Smith apples in front of the guests.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits