Name: Pigeon aux Truffles Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine
Yield: Makes 4 servings
Cuisine: American
Ingredients: kosher salt and freshly ground white pepper; 4 small Brussels sprouts; 8 grams unsalted butter; Champagne vinegar; 3 grams white truffle oil; 6 grams finely minced black truffle; Beurre Monté; 2 kilograms White Veal Stock; Mornay Sauce; 4 squab breast halves; 1 large egg yolk; kosher salt; 1 boneless duck breast (180 grams); 110 grams Veal Stock; Fleur de sel; 75 grams crème fraîche; 7 grams white truffle oil, plus more for brushing; 5 grams minced black truffle, plus thin black truffle rounds (to cover the squab breasts); 500 grams candele pasta, handmade (Pasta Dough for Extruding, or store bought (Sources); 62 grams unsalted butter; 12 grams canola oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Squab

4 squab breast halves
1 boneless duck breast (180 grams)
kosher salt

Method

This preparation would be very difficult to do were it not for sous vide. Squab breasts are coated with a farce made from duck breast, truffle, and crème fraîche, then vacuum-sealed to maintain the shape and help the farce to adhere to the squab. The squab is cooked à la minute, just before service, and it is consistent every time, so beautiful and vivid red.

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