Wood Pigeon with Truffled Red Cabbage and Foie Gras Savoy Cabbage
- 4 wild wood pigeons
- 1 cup light chicken stock (20 cl)
- 1/2 cup squab jus (10 cl)
- 1 shallot
- 3 cloves garlic
- 1 sprig fresh thyme
- 2 teaspoons Barolo vinegar (1 cl)
- 8 thin slices Colonnata lardo
- cooking olive oil
Truffled Red Cabbage
Step 1: Wood Pigeons
Pluck, singe, and dress the pigeons, clipping the wing tips. Chop and reserve the offal. Open from the back, remove the legs, and set aside to prepare the juice. Slide 2 slices of lardo underneath each breast.
Break and brown the bones, then add the minced shallots and garlic cloves, and sweat. Deglaze with light chicken stock, let caramelize, and add the squab jus. Reduce to a glaze, moisten once more with the chicken stock, covering the bones, add the thyme, and cook over a low heat. Strain in a chinois and bind with the chopped offal.
Grill the pigeons, brushing with olive oil. Set aside in a warm spot.
Step 2: Truffled Red Cabbage
Remove the cabbage leaves, keeping them whole, and cook in salted water seasoned with vinegar. Thinly slice the heart, remove the larger stems, and braise in butter and chicken jus. Once cooked, add the truffle and truffle juice. The cabbage should be tender with a rich aroma.
Stuff the cabbage leaves with this mixture, seal, and roll into a ball of about 2 inches (5 cm) in diameter.
Glaze with the sauce from cooking the cabbage, and place a truffle slice on the top of each cabbage roll.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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