Pigeonneau d'Anjou Rôti, Mousseline...Pigeonneau d'Anjou Rôti, Mousseline de Panais et Émulsion au Vin Jaune

Pan-roasted Anjou squab breast basted in browned butter and thyme, paired with a velvet parsnip mousseline, glazed spring morels, and an aromatic Vin Jaune jus reduction.

Ingredients

Cooking Instructions

1. 01

   To prepare the mousseline: Simmer the diced parsnips in salted water and heavy cream until tender, approximately 15 minutes. Drain thoroughly, reserving cream, then transfer parsnips to a high-speed blender with 40g chilled butter and a splash of the cream. Process until silky, pass through a fine tamis sieve, season with white pepper and fleur de sel, and keep warm.

2. 02

   To prepare the sauce: In a small copper saucepan, sweat half of the minced shallot in 15g butter until translucent. Pour in 100ml Vin Jaune and reduce by two-thirds. Add the dark poultry jus and simmer gently until syrupy and coating the back of a spoon. Whisk in 30g cold cubed butter off the heat, add the remaining 20ml fresh Vin Jaune for bright top notes, and strain through a chinois.

3. 03

   To glaze the morels: Melt 15g butter in a sauteuse over medium heat. Sauté the remaining shallot and the clean morels for 4 to 5 minutes until tender and glossy. Deglaze with a tablespoon of the prepared sauce reduction, season delicately with fleur de sel, and reserve.

4. 04

   To roast the squab: Season the squab crowns generously with salt and pepper. Heat grape seed oil in a heavy-bottomed cast iron pan over medium-high heat. Sear the crowns skin-side down until uniformly golden, then flip, add the remaining 20g butter, crushed garlic, and thyme sprigs. Continuously baste (arrosé) with foaming butter for 4 minutes until the core reaches 50°C (rose/medium-rare). Transfer to a warm resting rack for 6 minutes.

5. 05

   Carve the squab breasts smoothly off the bone using a flexible slicing knife. Plate a deliberate swoosh of parsnip mousseline, nestle the breast alongside, scatter glazed spring morels, and finish with a cascade of emulsified Vin Jaune sauce.