Thrush with Chanterelles, Grapes, and Bacon

Credit: Didier Loire
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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.

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

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