Pigeonneau Rôti, Mousseline de...Pigeonneau Rôti, Mousseline de Panais au Beurre Noisette et Jus au Vin Jaune

Pan-roasted squab breast cooked on the bone to a delicate rosé, accompanied by a silken brown-butter parsnip mousseline, glazed golden chanterelles, and an intensely reduced squab jus perfumed with Jura Vin Jaune.

Ingredients

Cooking Instructions

1. 01

   Prepare the squab jus: Chop squab carcasses and leg trimmings into small pieces. In a heavy saucepan, brown the bones deeply in 1 tablespoon of grapeseed oil over medium-high heat. Add 1 minced shallot, 1 crushed garlic clove, and 2 sprigs of thyme. Deglaze with 50ml of Vin Jaune, reducing completely to a syrup. Pour in the poultry stock, bring to a gentle simmer, skim meticulously, and reduce over low heat for 35 minutes until syrupy and coating the back of a spoon. Strain through a fine chinois, swirl in 20g of cold butter to emulsify, and season to taste.

2. 02

   Craft the parsnip mousseline: In a small saucepan over medium heat, melt 50g of butter until the milk solids brown and emit a nutty aroma (beurre noisette). Strain through cheesecloth. In a separate pot, simmer the sliced parsnips in the cream with a pinch of salt until tender, about 15 minutes. Transfer parsnips and warm cream to a high-speed blender, add the prepared beurre noisette, and purée on high until silky smooth. Pass through a tamis sieve and keep warm.

3. 03

   Sauté the chanterelles: Heat a sauté pan over high heat with 15g of butter. Add the chanterelles and sauté vigorously for 3-4 minutes until golden and any rendered moisture evaporates. Add the remaining minced shallot, season with sea salt and cracked pepper, toss for 1 minute, then keep warm.

4. 04

   Roast the squab crowns: Season the squab crowns generously with fine salt and pepper. Heat 1 tablespoon of grapeseed oil in a cast-iron skillet over medium-high heat. Place squab crowns breast-side down to develop a deep golden crust, about 3 minutes. Turn the crowns, add 35g of butter, remaining crushed garlic, and remaining thyme sprigs. Baste the breasts continuously with the foaming butter for 4-5 minutes until the internal breast temperature reads 52°C (125°F) for medium-rare. Transfer to a wire rack in a warm area to rest for 8 minutes; residual heat will carry it to a perfect rosé (55°C).

5. 05

   Carve and dress: Carefully carve the breasts off the bone using a sharp boning knife. Trim cleanly and slice each breast diagonally into medallions if desired, finishing cut surfaces with a drop of warm jus and fleur de sel.

6. 06

   Assemble and serve: Swirl a generous spoonful of warm parsnip mousseline onto each pre-warmed plate. Arrange the rested squab breasts beside the mousseline. Scatter sautéed chanterelles artfully alongside, spoon the glossy Vin Jaune reduction over the meat and plate perimeter, and garnish with fresh chervil leaves.