Squab Royale with Vin...Squab Royale with Vin Jaune Morels and Smoked Celeriac Mousseline

Pan-roasted French squab crown basted in thyme butter, served with crisp confit legs, glazed seasonal morels, silken smoked celeriac mousseline, and an aromatic Jura Vin Jaune reduction.

Ingredients

Cooking Instructions

1. 01

   Submerge the squab legs in warm duck fat with one crushed garlic clove and a sprig of thyme. Gently confit at 110°C (230°F) for 45 minutes until tender, then remove and crisp skin-side down in a dry skillet just before plating.

2. 02

   Simmer the diced celeriac in salted water with cream until completely tender. Drain well, transfer to a high-powered blender with 40g cold butter, and purée until mirror-smooth; pass through a fine tamis sieve and season with fleur de sel.

3. 03

   In a sauté pan, sweat the brunoised shallots in 20g of butter. Add the cleaned morels and sauté over medium heat for 3 minutes until softened. Deglaze with 50ml Vin Jaune and reduce by half.

4. 04

   Pour in the dark poultry stock and reduce to a glossy, coating consistency. Swirl in remaining Vin Jaune (25ml) and finish with 30g cold cubed butter off the heat to emulsify the sauce.

5. 05

   Season the squab crowns generously with fleur de sel. In a heavy copper pan, sear the breasts in foaming butter, remaining garlic, and thyme, continuously basting (arrosé) for 4-5 minutes, then roast at 200°C (390°F) until the core reads 52°C (125°F) for a perfect rosé.

6. 06

   Rest the squab crowns on an elevated rack in a warm place for 8 minutes to redistribute the juices, then carefully carve the squab breasts from the bone.

7. 07

   To plate: swipe the warm smoked celeriac mousseline across the base, rest the carved pink squab breast and crisped confit leg alongside, arrange the glazed morels, and nap the squab with the rich Vin Jaune emulsion.