Thrush Breasts with Giblet Canapés and Porcini Mushrooms
- 16 thrushes
- 16 thin slices Colonnata lardo
- 3 1/2 ounces arugula (100 g)
- 12 fresh walnuts, shelled
- 2 teaspoons cooking olive oil (1 cl)
- 2 cloves garlic
- fleur de sel
- 4 teaspoons Barolo vinegar (2 cl)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
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
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