Roasted Squab Breast with...Roasted Squab Breast with Sunchoke Silk, Glazed Morels, and Périgord Truffle Jus

An exquisite study of classical French game and terroir, featuring dry-aged squab cooked tenderly on the bone, served over a velvety sunchoke mousseline, accompanied by Vin Jaune-glazed morels and an intense black truffle reduction.

Ingredients

Cooking Instructions

1. 01

   For the Sunchoke Silk: In a heavy saucepan, sweat the sliced sunchokes in 30g of butter over medium-low heat without browning. Add heavy cream and a pinch of salt. Simmer gently until completely tender (about 20 minutes). Transfer to a high-speed blender, puree until gossamer-smooth, pass through a fine-mesh tamis, and keep warm.

2. 02

   For the Truffle Jus: In a small copper saucepan, sweat half the brunoised shallots in 10g of butter. Deglaze with 30ml of Vin Jaune and reduce until au sec (almost dry). Pour in the dark poultry demi-glace and simmer gently until it coats the back of a spoon. Finely mince half of the fresh black truffle and infuse into the warm jus. Keep warm.

3. 03

   For the Glazed Morels: In a sauté pan, melt 20g of butter over medium heat. Sauté the remaining shallots and morels until tender and moisture has evaporated (about 5 minutes). Deglaze with the remaining 30ml of Vin Jaune, add two tablespoons of the jus, and glaze gently until glossy. Season with fleur de sel.

4. 04

   For the Squab: Season the squab crowns generously with fleur de sel and pepper. Heat grapeseed oil in a cast-iron skillet over medium-high heat until shimmering. Sear the crowns on all sides to achieve an even golden crust. Lower the heat, add the remaining 60g of butter, thyme sprigs, and smashed garlic.

5. 05

   Arroser: Continuously baste the squab crowns with the foaming aromatic butter for 6 to 8 minutes, maintaining a core temperature of 50°C (122°F) for medium-rare. Transfer to a resting rack in a warm area (55°C) and rest for 10 minutes.

6. 06

   Plating: Carefully carve the squab breasts from the bone. Spoon a pristine swoosh of sunchoke mousseline across warm earthenware plates. Arrange the glazed morels alongside. Place a rested squab breast atop the silk, nape with glossy truffle jus, and shave fresh black truffle paper-thin over the plate immediately before serving.