Thrush with Chanterelles, Grapes, and Bacon

Credit: Didier Loire
Ingredients (4 people)


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.

Skim, deglaze with the sherry vinegar, and reduce till dry.

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.

Step 2: Thrush

Pluck, singe, trim, and dress the thrushes.

Remove the wishbone and double-truss the thrushes.

Step 3: Mushrooms, Chestnuts, and Grapes

Dice the pork belly into 1/2 inch (1 cm) thick bits.

Seeds the grapes and peel.

Remove the outer skin, blanch, and peel the chestnuts.

In a hot sauté pan, sauté the pork brisket. Add the butter and the chestnuts. Moisten with the chicken jus, add the sprigs of dried fennel, and glaze over a low heat.

Cut 20 croutons in the chestnut flour bread.

Step 4: Finishing and Plating

Brown the thrushes on all sides in butter and olive oil in a hot, cast-iron pot. Add the bones, cover, and gently fry over a low heat.

Add the bacon pieces, chanterelles, croutons, and grapes.

When the thrushes are medium rare, take out and let rest. Simmer the vegetables, and set aside in a warm dish.

Reduce the liquid some more, deglaze with the light stock, and reduce once more over a low heat.

Heat the garnish in the cooking juices, and add the rosemary, the olives then the thrushes.

Deglaze with a mixture of water and cognac, add freshly ground pepper, cover immediately and heat.

Bring the casserole to the table. Remove the lid before the guests and serve immediately.

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

Other recipes by Alain Ducasse