Thrush with Chanterelles, Grapes, and Bacon
- 16 thrushes, giblets removed and set aside
- 3 1/2 ounces thrush bones (100 g)
- 1 3/4 ounces butter (50 g)
- 1 1/3 tablespoons cooking olive oil (2 cl)
- 2 tablespoons light chicken stock (3 cl)
- 2 sprigs rosemary
- 16 pitted black olives, packed in oil
- fleur de sel
Step 1: Salmis Sauce
Crush the bones, and sauté in a pot with the duck fat. Add the minced shallot, crushed garlic cloves, and the top of 1 fresh thyme sprig.
Deglaze again with the white wine, then reduce to a glaze. Add the pigeon jus, and cook for about 30 minutes. Remove any impurities and excess fat, bring to the desired consistency, and infuse at room temperature.
Filter the sauce through a fine-meshed chinois without pressing, bring to a boil, and thicken with the minced thrush giblets and foie gras trimmings. Season as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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