Roast Squab with Foie Gras Tortillini and Red Wine Jus

Name: Roast Squab with Foie Gras Tortillini and Red Wine Jus
Yield: Serves 4
Ingredients: 12 Small Shallots, peeled; 120ml Red wine jus; 4 sprigs fresh thyme; 60g Unsalted butter; 50ml Olive oil; Salt; 24 Lardons of pancetta; 120g Mixed wild mushrooms; 30g Mushroom duxelle; Egg wash of 1 Free-range egg and a tablespoon of water; Egg wash of 1 Free-range egg and a tablespoon of water; 4 Garlic cloves, crushed; 4 Squab; 30g Diced foie gras; 10g Chopped truffle; 200g Plain pasta dough; 1 Small bunch chives, sliced

Preparation info

Serves
4

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Foie Gras Tortellini

30g Mushroom duxelle
10g Chopped truffle

Main course

Method

Prepare the foie gras tortellini: Place the mushroom duxelle into a bowl and add the chopped truffle, diced foie gras, sliced chives and mix together. Season to taste with salt and freshly ground pepper. Cut the pasta dough into 2 pieces. On a lightly floured surface roll out each piece with a rolling pin until each are ½