Thrushes have long been part of the culinary traditions of the Alpine regions and the area around Nice. This rustic version pairs the birds with wild apples and polenta, creating a dish that combines game, fruit and rich roasting juices in the traditional style of southern French cuisine.
A traditional recipe from Nice featuring roasted thrushes wrapped in peppered pork belly, gently cooked shallots and wild apples, served with golden polenta and a rich pigeon jus.
Ingredients
12 pcs Small thrushes (redwings)
150 g Peppered country-style pork belly
8 pcs Grey shallots
2 pcs Wild apples
20 g Butter
1 sprig Thyme
5 pcs Black peppercorns
20 ml Poultry stock
200 ml Pigeon jus
Gratinated polenta
Prepared according to the separate polenta recipe
Olive oil
Salt
Pepper
Preparation
1
Prepare the thrushes
15 minPluck and carefully singe the thrushes. Remove only the gizzards, leaving the birds otherwise intact. Check the crop and remove any excess juniper berries if necessary, then remove the heads.
2
Bard the birds
10 minCut twenty-four very thin slices from the pork belly, keeping the remaining piece aside. Wrap each thrush with the pork slices, tie securely with kitchen string and reserve until cooking.
3
Prepare the polenta
Prepare the gratinated polenta according to its separate recipe. Once ready, cut it into triangles measuring approximately 4 cm on each side.
4
Prepare the garnish
10 minPeel the shallots. Cut the remaining pork belly into four slices. Peel the wild apples, cut them into quarters and remove the cores. Neaten the edges of the apple quarters for an even presentation.
5
Roast the thrushes
12 minHeat a little olive oil in a casserole and brown the reserved slices of pork belly. Remove and set aside. Place the thrushes in the same casserole and roast them for 12 minutes, then transfer them to a rack to rest.
6
Cook the apples and shallots
20 minBrown the apple quarters and shallots in the casserole, then remove them. Add the butter, return the shallots to the casserole and add the thyme and black peppercorns. Cook gently for about 20 minutes until the shallots are tender and lightly confited. Remove approximately half of the excess fat.
7
Finish the dish and sauce
5 minReturn the pork belly, thrushes and apples to the casserole. Finish cooking them for 3 minutes in the foaming butter and season with pepper. Transfer everything to a warm dish. Remove excess fat from the casserole, deglaze with the poultry stock and reduce slightly. Add the pigeon jus and adjust the seasoning if necessary.
8
Plate and serve
5 minFinish the polenta triangles according to the polenta recipe. Arrange two triangles in the centre of each plate, place the thrushes on top and distribute the apples, shallots and pork around them. Spoon the hot jus over or around the dish and serve immediately.