“I think all chefs are fascinated by unfamiliar tools and want to see what can be done with them.”
-Thomas Keller

Presented here is an exclusive recipe by Chef Thomas Keller inspired by the technique of cooking sous vide. You can find similar recipes in Chef Keller’s newest published work Under Pressure.

Wolfe Ranch ”Pigeon Cuit Sous Vide”
Butternut Squash “Gnocchi”, Brussels Sprouts Leaves
and Pickled Oregon Huckleberry “Jus”

Ingredients:

3 squab (large, at least 500g dressed)
100g foie gras fat

2 butternut squash, large
20 brussels sprouts

150g huckleberries
100g red wine vinegar
100g sugar
150g squab sauce (in The French Laundry cookbook)

5g shallots, finely chopped
5g parsley, finely chopped

For the Squab:

Remove skin from squabs. Using a pair of scissors, cut along the rib bones to separate the breasts from the back and to achieve a bone-in double breast. . Remove wishbone. Season and chill. Bring rendered and clarified foie gras fat to 35 degrees Celsius. Spoon the fat over the squab and allow fat to chill and set on the squab. Repeat this step three times. Cryovac on level 5. Poach the squab for 20 minutes at 59.5 degrees Celsius.

For the Butternut Squash Gnocchi:

Peel butternut squash and poach in boiling water for 20 seconds. This will help you scoop the “gnocchi.” Using a fluted oval cutter (ours is made by Econome in France), scoop 36 “gnocchi” from the squash. The “gnocchi” should be approximately 1” by .5” and cylindrical in shape.

For the Bacon Chip:
Slice applewood smoked bacon lengthwise to paper thin. Place slices between silpats and cook in oven at 176 degrees Celsius until crispy.

For the Brussels Sprouts:
Separate brussels sprouts into individual leaves and blanch until tender. See book for big pot blanching technique.

Pickled Huckleberry Sauce:
Bring 100g sugar, 100g water, 100g red wine vinegar to a boil. Pour over 150g huckleberries. Allow to cool. Strain. Reduce liquid to 100g and add 150g squab sauce (in the book). Finish by whisking in 10g butter and add the pickled huckleberries back into the sauce.

To Finish:
Sauté butternut squash “gnocchi” until golden brown and tender. After cooked to this point, add brussels sprouts, shallots and herbs. Slice squab breast from the bone. Plate the vegetables first in a tight circular form. Place the squab on top and circle with huckleberry sauce.