Pigeonneau Rôti, Morilles Glacées...Pigeonneau Rôti, Morilles Glacées et Mousseline de Céleri au Vin Jaune

An exquisite study of modern French haute cuisine: butter-basted squab breast served rosy pink alongside crispy confit legs, glazed fresh morels, a velvet celeriac mousseline, and a fragrant Vin Jaune emulsion.

Ingredients

Cooking Instructions

1. 01

   Butcher the squabs: remove the legs and wings, keeping the breasts intact on the bone (the crown). Trim excess fat and reserve carcasses and giblets for jus.

2. 02

   Submerge the squab legs in warm duck fat with 1 clove crushed garlic and 1 sprig of thyme. Confit gently at 90°C (195°F) for 1 hour until meltingly tender, then crisp the skin under a salamander or hot pan just before serving.

3. 03

   In a heavy-bottomed saucepan, simmer the diced celeriac in heavy cream and 20g butter over low heat until completely tender. Transfer to a high-speed blender and process until silken and glossy. Season with fine sea salt and keep warm in a piping bag.

4. 04

   For the sauce, sweat half the shallots in 15g butter with squab trimmings. Deglaze with 80 ml Vin Jaune, reduce by three-quarters, then pour in the veal demi-glace. Simmer until it coats the back of a spoon, strain through a fine chinois, and mount with 30g cold cubed butter.

5. 05

   Sauté the morels in 20g butter with the remaining minced shallot and thyme over medium-high heat. Deglaze with the remaining 40 ml Vin Jaune and 2 tablespoons of the prepared jus, glazing the mushrooms until shiny and coated.

6. 06

   Season the squab crowns generously with salt. Sear in a hot copper pan with foaming butter, garlic, and remaining thyme. Baste continuously (arroser) for 6–8 minutes until breasts are medium-rare (internal temp 52°C / 125°F). Rest for 10 minutes, then carefully carve breasts off the bone.

7. 07

   Plate by swiping a quenelle of velvety celeriac mousseline across the base. Place one carved breast alongside a crisp confit leg. Arrange glazed morels symmetrically, finish with a sprinkle of Fleur de sel on the squab, and tableside-nappe with the lustrous Vin Jaune jus.