Pigeon de Bresse Rôti,...Pigeon de Bresse Rôti, Mousseline de Panais Fumé et Jus Corsé au Vin Jaune

Pan-roasted squab breast and crispy leg confit paired with a velvet-smooth smoked parsnip mousseline, butter-glazed wild morels, and a glossy Jura Vin Jaune reduction.

Ingredients

Cooking Instructions

1. 01

   Cure the squab legs with coarse salt and a sprig of thyme for 30 minutes, rinse, pat dry, and submerge in duck fat at 85°C for 2 hours until silky tender; finish under a high broiler to crisp the skin prior to plating.

2. 02

   Steam chopped parsnips until completely yielding. Puree in a high-speed blender with warm heavy cream, smoked butter, and sea salt until mirror-smooth; pass through a fine-mesh tamis and keep warm.

3. 03

   Prepare the jus: sweat half the shallots in 10g butter, deglaze with 80 ml Vin Jaune, and reduce au sec (almost dry). Pour in the brown squab stock, simmer until reduced by half to a nappe consistency, mount with 20g cold butter, and season.

4. 04

   In a sauté pan, foam 20g butter and sauté remaining shallots with cleaned morels for 4 minutes. Deglaze with remaining 20 ml Vin Jaune and a spoonful of the sauce, glazing the mushrooms thoroughly.

5. 05

   Season squab crowns with fleur de sel. In a heavy copper skillet, sear breasts in foaming butter, crushed garlic, and remaining thyme, basting continuously (arrosé) for 4-5 minutes until the core temperature reads 52°C for medium-rare; rest in a warm place for 8 minutes before carving.

6. 06

   Plate by piping a silken swoosh of smoked parsnip mousseline. Arrange the carved squab breast alongside the crisped confit leg, distribute glazed morels harmoniously, and sauce generously with the Vin Jaune jus. Garnish with fresh chervil pluches.