Squab with Artichoke Canapés and Salmis Sauce
- 2 squab, 1 pound each (500 g)
- 2 slices country-style bread
- 4 sprigs thyme
- 4 cloves garlic
- 1 3/4 ounces duck fat (50 g)
- fleur de sel
- coarsely ground black pepper
- 1 ounce confit garlic (30 g)
- 1 3/4 ounces porcini mushrooms (50 g)
- 1 3/4 ounces squab livers and hearts (50 g)
- 3/4 ounce beef marrow (20 g)
- 1/3 ounce flat-leaf parsley (10 g)
- 1 3/4 ounces duck foie gras (50 g)
- 1 3/4 ounces shallots (50 g)
- 3 1/2 ounces Colonnata lardo (100 g)
- 1 3/4 ounces confit squab leg, shredded (50 g)
- 2 tablespoons squab jus (3 cl)
Step 1: Squab
Dress and draw the squab. Insert a sprig of thyme and a crushed clove of garlic into the cavity, then truss. Make sure that all the feathers are removed from the heads.
Cut away the legs and cook in the duck fat. When cooked, shred, going with the grain of the meat, and set aside for the stuffing.
Roast the squabs, with their heads still attached, on the spit or rotisserie for 12 to 14 minutes, so that they are cooked to rare.
Set the breasts, still attached, aside for 10 minutes, then reheat the birds. Cut away the breasts, and scrape the pinions. Cut the heads in two, and season all of the meat with fleur de sel and freshly ground pepper.
Step 2: Canapé Spread
Finely mince the shallots and the porcini mushrooms. Dice the marrow and foie gras into a fine salpicon. Cut the lardo into thin slices and the garlic into large slices.
Sauté the marrow and foie gras salpicons in a hot pan, then drain.
Sweat the shallots and porcini mushrooms in the remaining fat, add the squab jus, and reduce to a glaze, then set aside.
Blend all of the ingredients while still hot, and season with freshly ground pepper, fleur de sel, and olive oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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