Thrush Breasts with Giblet Canapés and Porcini Mushrooms

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.

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.

Blend all of the ingredients except for the bread in a bowl and season to taste.

Toast the slices of bread and spread with this mixture.

Fry the canapés in a sauté pan in some butter, making sure that they remain tender.

Dissolve some salt in the vinegar, and season with freshly ground pepper. Add 2 tablespoons thrush jus, reduced (3 cl). Emulsify with olive oil.

Warm the large porcini mushrooms in their oil, drain, reserving the oil, and grind with a mortar and pestle. Emulsify with part (1/3 cup (8 cl)) of their cooled packing oil.

Sort the arugula, removing the larger stalks and keeping only the young, tender leaves. Wash under running water and dry.

Warm the drained button mushrooms, then season.

Spoon the porcini mushroom purée onto the serving plates. On top of the marmalade, place, in the following order, the thrush breasts, button porcini mushrooms, giblet canapés, and bouquet of arugula.

Season with fleur de sel, freshly ground pepper and olive oil, and sprinkle with the raw porcini mushroom shavings and the walnuts.

Pour the thrush jus vinaigrette dressing over the top just before serving.