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Truffled Squab Breast & Confit Leg, Buttered Kale, Caramelised Shallot & Mushrooms Tart

 

Preparation: 30 minutes  /  Cooking: 30 minutes

Ingredients

  • For the squab:
  • 2 large squabs
  • 50g chicken breast
  • 100ml double cream
  • 1 egg
  • 50g wild mushrooms
  • ½ clove of garlic
  • 2 sprig of parsley-flat
  • 45ml Truffle Hunter English Rapeseed Truffle Oil
  • 1 larger or 2-3 smaller pieces of fresh truffle sliced 1-2mm thin (alternate-preserved truffle)
  • Confit legs:
  • 200ml duck fat
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 teaspoon pepper corns salt to taste
  • Tart:
  • 3-4 banana shallots- sliced
  • 50g butter – unsalted
  • 50ml red wine syrup
  • 8 button mushrooms
  • 2 sprig of thyme
  • 10x10cm puff pastry sheet
  • Kale:
  • 80g trimmed kale
  • 30g butter – unsalted
  • Mushroom Puree:
  • 50g butter – unsalted
  • 150ml chicken stock
  • 10 button mushrooms
  • PX sauce:
  • 300ml roasted chicken stock
  • 30g butter -unsalted
  • 90ml 12yrs old PX vinegar
  • 80g mire poix with thyme
  • Garnishings
  • 100g mixed mushrooms
  • 1 small banana shallot
  • 2 sprig of parsley – flat
  • Scottish cold pressed rapeseed oil
  • Seasoning – to taste

Method

Step 1:
Step 2:
Step 3:
Step 4:

 

  1. The Squab:
  2. Remove the squab breast and legs, remove the skin from the breast, and reserve the carcasses for the sauce.
  3. Heat 2tbsp rapeseed oil, add the sliced garlic clove and the mixed mushrooms, cook until begins to soften. Adjust seasoning then chill.
  4. Make a chicken mousse with the ingredients listed; add the mushrooms and finely chopped parsley test the mixture for seasoning.
  5. Slightly season the squab breast then spread the mousse on the top, cover with truffle slices.
  6. Wrap in truffle oil brushed cling film, vacuum on low pressure, cook in a water bath on 62C for 22 minutes.
  7. While, season the legs, heat the duck fat and confit the squab legs; once cooked, – trim and remove the bone from the tight, keep warm for service, Glaze with the sauce before serving.
  8. Preparing the Mushroom Tart, mushroom puree & kale:
  9. Heat the butter; add the sliced shallots, leaves of 2 sprigs of thyme, seasoning. Cook for 2 minutes, add the red wine syrup and cook till soft.
  10. Bake the puff pastry sheet between two heavy trays on 200C for 10 minutes or until golden.
  11. Slice the button mushrooms, toss in melted butter then lay on grease proof, and reserve for a later use.
  12. Assemble the tart by spreading the shallot on the pastry, topping with the sliced mushrooms.
  13. Sweat the mushrooms on the butter with the thyme, add the chicken stock, and 2 tbsp double cream. Process in TM on speed 8 for 20sec, pass. Keep warm.
  14. Blanch the kale in boiling salted water for 2 minutes. Serve immediately or refresh in ice water and reserve for later use.
  15. The Sauce:
  16. Sauté the carcasses and vegetables, add the herbs and stock, reduce by half. Pass through on a super bag, add PX vinegar and adjust seasoning. Whisk in the butter.
  17. Dress the plate with the squab as the centerpiece.
  18. Take a glug of wine – you deserve it!

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