Pigeon aux Truffles Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine

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

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

Americas
United States
Main course
Sous vide

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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