Grilled, Skewered Thrush with Wild Apples and Sarawak Pepper Foie Gras
- 16 thrushes
- 16 very thin slices lean bacon
- 3 1/2 ounces arugula (100 g)
- 1 tablespoon cooking olive oil (2 cl)
- 1 tablespoon seasoning olive oil (2 cl)
- fleur de sel
Thrush and Apple Sauce
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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