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

Squab

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

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.

The Fr