Palmetto Squab Pithivier

SAVORY

Apr 19

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash

Chef Colin Shane of The Continental | Nashville
Yield: 1 pithivier (2 servings)

INGREDIENTS:

Foie Gras Cure:
14 grams kosher salt
1 gram white pepper
2 grams sugar
2 grams pink salt

Squab:
105 grams Madeira
30 grams chopped garlic
80 grams chopped shallot
60 grams orange juice
60 grams orange peel
220 grams olive oil
8 grams thyme
5 grams bay leaves
2 skinless squab breasts
Salt

Brisée Dough:
672 grams flour
12 grams salt
448 grams grated frozen butter

Poultry Mousse:
60 grams egg whites
500 grams poultry thigh, cleaned of sinew and fat then medium-diced
5 grams salt
10 grams truffle juice
450 grams cream

Black Trumpet Duxelles:
Grapeseed oil
1.5 kilograms black trumpet mushrooms, cleaned
150 grams shallot brunoise
100 grams Madeira
50 grams chopped fines herbes
5 grams black truffle oil
4 grams Sherry vinegar
3 grams Activa
3 grams potato starch

To Assemble and Serve:
Activa glue
1 sheet feuille de brick
Egg wash

METHOD:

For the Foie Gras Cure:
In a bowl, mix to combine all ingredients.

For the Squab:
In a mixing bowl, mix to combine Madeira, garlic, shallot, orange juice, orange peel, olive oil, and herbs. Weigh. Weigh out 2.5 percent Foie Gras Cure by weight of the marinade mixture. Season squab breasts with Foie Gras Cure. Place squab and marinade in a food-safe plastic bag and vacuum-seal. Refrigerate 8 hours (or overnight).

For the Brisée Dough:
In a stand mixer fitted with a paddle attachment, mix flour, salt, and butter until just incorporated. Slowly stream in 236 grams ice water and continue to mix until just combined, with the butter visible in small streaks. Form dough into a disc, wrap with plastic, and refrigerate until needed.

For the Poultry Mousse:
In a cold food processor, pulse egg whites until glossy. Add poultry thigh, salt, and truffle juice and pulse until smooth. Slowly stream in cream, scraping the sides as necessary, until ripples begin to form. Pass through a tamis and keep cold.

For the Black Trumpet Duxelles:
In a rondeau over medium heat, coat the bottom of the pan with grapeseed oil. Add mushrooms and cook until all the moisture has evaporated. Add shallot and cook until soft and translucent. Deglaze with Madeira then reduce until au sec. Transfer mushroom mixture to a parchment-lined sheet tray and refrigerate until cool. Transfer mushrooms to a mixing bowl. Fold in fines herbes, truffle oil, and vinegar. Weigh duxelles. Weigh enough Poultry Mousse so it equals half the weight of the duxelles. In a large mixing bowl, fold that amount of Poultry Mousse into the duxelles. Sift in Activa and potato starch. Refrigerate until needed.

To Assemble and Serve:
Heat convection oven to 375°F. Sheet Brisée Dough out to a 3-millimeter thickness. Using a 6-inch ring cutter, punch out 2 discs. Remove Squab from marinade and pat dry. Using Activa, glue 2 Squab breasts together, former skin-sides opposite each other. Tightly roll in plastic wrap and vacuum seal. Remove Squab from vacuum bag and unwrap. Cut a 6-inch circle out of feuille de brick. Place feuille de brick circle on a scale and weigh out 75 grams Black Trumpet Duxelles on top. Place Squab breasts on top of the Black Trumpet Duxelle. Brush sides of the feuille de brick with egg wash then fold into a tight little packet. Brush Brisée Dough circles with egg wash. Place a 7-by-7-inch square of parchment on a cake turntable. Place 1 Brisée Dough circle on top of parchment followed by the Squab packet, Black Trumpet Duxelle-side up. This will be the top of the pithivier. Gently place the second Brisée Dough circle on top of the packet, slowly pressing down to release any air pockets. Slowly cut triangles out of the outer dough so it resembles a sun. Using a ¼-inch ring cutter, punch out the top chimney. Brush the outside of the pithivier with egg wash. Starting from the top of the chimney, use a razor blade to score all the way around the pithivier, turning the cake turntable to help guide the perfect cuts. Bake pithivier 8 minutes until internal temperature reaches 100°F. Rest 5 minutes. Slice pithivier down the center and transfer to 2 serving plates.

Similar Recipes