Thrush Breasts with Giblet Canapés and Porcini Mushrooms

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Thrush

Pluck and clean the thrushes completely. Cut up the forequarters, setting the livers and hearts aside. Reserve the bones for the jus.

Wrap each breast in a thin slice of lardo.

In a hot sauté pan, roast the thrush breasts with the unpeeled garlic. Remove from the heat, and set aside in a warm place.

Step 2: Thrush Jus

Break up the thrush bones and brown them in a cast iron pot in some grapeseed oil. Add the garlic and the sliced shallots, then add the squab jus.

Cook over a low heat and infuse for 30 minutes.

Chop the livers and hearts, and add them to the jus to thicken it. Stir the jus well to make sure that all of the fond has been brought up.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse