-
Prep time
1 hour
-
Cook time
20 minutes
-
Serves
4
Author Notes
This refined dish brings together the rich flavors of pigeon, foie gras, and black truffle, paired with a tangy pickle and a luxurious truffle vinaigrette. With influences from the French countryside, it offers a modern take on classic ingredients, balanced by the crisp texture of Nashi pear and chanterelle mushrooms. The sous-vide technique ensures the perfect tenderness of the pigeon while preserving the delicate layers of foie gras and truffle. Ideal for an elegant dinner, this recipe is a celebration of gourmet flavors with a sophisticated, seasonal touch. —damianotrulli
Continue After Advertisement
Ingredients
-
2 pigeons
-
1 black truffle (about 1.75 oz)
-
4 slices of foie gras
-
1 Nashi pear
-
25 small chanterelle mushrooms
-
4 pearl onions
-
10.5 oz water
-
3.5 oz rice vinegar
-
3.5 oz white balsamic vinegar
-
3.5 oz sugar
-
1 egg yolk
-
0.35 oz mustard (about 2 teaspoons)
-
0.35 oz cherry vinegar (about 2 teaspoons)
-
7 oz grapeseed oil
-
1.75 oz reduced meat juice (not too thick)
-
Chopped truffle
Directions
-
Preparing the pigeons:
Remove the breasts from the pigeons and slice them in half.
Season and sear the foie gras slices in a pan, then chill them.
Thinly slice the truffle with a mandolin and proceed to assemble the dish.
Cook sous-vide at 162°F (72°C) for 10 minutes, then cool.
-
Preparing the pickles:
Bring the water, sugar, and vinegars to a boil. Add a few sprigs of thyme and other herbs.
Peel and quarter the onions.
Clean the chanterelle mushrooms by scraping the stems, then immerse them in the hot pickling liquid.
Chill in the refrigerator.
-
Preparing the vinaigrette:
In a food processor or mixing bowl, blend the egg yolk, mustard, and sherry vinegar with a pinch of salt.
Slowly add the grapeseed oil to emulsify the vinaigrette.
Stir in the meat juice and chopped truffle. Chill until ready to serve.
-
Plating:
Pour a layer of vinaigrette onto the plate.
Cut the pigeon breast in two, showcasing the truffle-foie gras filling, and place on the vinaigrette.
Arrange the pickles around the pigeon and garnish with fine frisée leaves and a few truffle slices.
Finish with small Nashi pear spheres for an elegant touch.
See what other Food52ers are saying.