Foie Gras-Stuffed Squab
- 4 squab, 1 pound each (450 g)
- 1 small lobe fresh foie gras
- 1 3/4 ounces duck fat (50 g)
- 4 teaspoons truffle juice (2 cl)
- 4 teaspoons cognac (2 cl)
- 3 1/2 tablespoons squab aspic with anise (5 cl)
- coarsely ground black pepper
- fleur de sel
- 1 ounce Jabugo ham, diced into a brunoise (30 g)
- 7 ounces chicken meat, chopped with a knife (200 g)
- 3 1/2 ounces preserved foie gras, brunoise (100 g)
- 1 3/4 ounces porcini mushrooms, brunoise (50 g)
- 1 3/4 ounces Colonnata lardo, cubed (50 g)
- 2 ounces minced shallots (60 g)
- 1 tablespoon chervil, coarsely chopped
- 2 teaspoons reduced squab jus (1 cl)
- fleur de sel
Step 1: Squab
Singe, dress and draw the squabs. Set aside the hearts and livers. Cut away the drumsticks and the breasts.
Skin the breasts and marinate in a dash each of truffle juice and cognac, then season with salt and freshly ground pepper.
Season the legs with fleur de sel, place in a sous-vide bag along with the duck fat (pressure 3.2, seal 8) and cook for 1 1/2 hours in 144°F (62°C) water. Once cooled, bone the upper leg.
Combine the ham, chicken, foie gras brunoise, porcini mushrooms, lardo, shallots, chervil and squab jus to make the galantine stuffing, and season generously. Spread the stuffing over the upper legs of the squab, and close with the skin to form small pouches. Place the pouches into a sous-vide bag (pressure 2.8, seal 8) and cook for 30 minutes in 145°F (62°C) water before cooling over ice.
Skin the breasts. Cut the foie gras into 4 even slices, and place each slice between 2 squab breasts. Marinate the stuffed breasts in a dash each of truffle juice and cognac, season with fleur de sel and freshly ground pepper, then roll them in plastic wrap.
Place in a sous-vide bag (pressure 3.2, seal 8). Cook for 1 1/2 hours in 135°F (58°C) water, and cool when cooked.
Step 2: Giblet Ragout
Stalk, wash and drain the mâche.
Season the squab hearts and livers, then chop with a knife and season with olive oil, balsamic vinegar, truffle juice, fleur de sel and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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