The Next Level Wellington: Ultimate Pithivier

Ingredients

• 4 whole Squab (cleaned, breasts and legs deboned as described)
• 2 tablespoons Kosher Salt (for curing the meat)
• 1 tablespoon Granulated Sugar (for curing the meat)
• 2 teaspoons Fresh Thyme (leaves only, fresh)
• 2 teaspoons Fresh Parsley (fresh, chopped)
• 4 berries Juniper Berries (toasted and crushed)
• 1 pod Star Anise (toasted and crushed)
• 1 teaspoon Black Pepper (freshly cracked)
• 200 ml Chicken Stock (homemade or low‑sodium store bought)
• 1 teaspoon Sodium Tripolyphosphate (food‑grade, helps bind the mousse)
• 100 g Unsalted Butter (softened, cut into cubes)
• 4 large Egg Yolks (for glaze and binding)
• 2 tablespoons All-Purpose Flour (for dusting pastry)
• 2 sheets Frozen Puff Pastry Sheets (defrosted, kept cold; each sheet ~250 g)
• 150 g Shiitake Mushrooms (roasted, chopped)
• 1 teaspoon Morel Powder (dried morels ground to a fine powder)
• 100 g Chicken Livers (soaked in milk then patted dry)
• 50 g Chicken Hearts (soaked in milk then patted dry)
• 300 g Cauliflower (for a smooth puree)
• 100 ml Heavy Cream (for cauliflower puree)
• 100 ml Madère Wine (for the classic sauce)
• 30 g Unsalted Butter (finishing butter for the sauce)
• 2 tablespoons Olive Oil (for searing and torching)
• 50 g Fresh Greens (blanched, used as garnish inside the pivière)
• 1 teaspoon Meat Glue (Transglutaminase) (optional, helps bind layers)

Instructions

1. Butcher the Squab

   Remove the head, wings, and feet. Carefully skin the bird, keep the skin on the legs for later wrapping. Debone the breasts and legs, preserving the skin and any extra fat for rendering. Use a utility knife to follow the natural joints and keep the meat intact.

   Time: PT30M

2. Cure the Breasts and Legs

   Mix kosher salt, granulated sugar, fresh thyme, parsley, crushed juniper berries, star anise, and cracked black pepper. Rub the mixture evenly over the deboned breasts and legs. Place on a flat tray and let cure for 20 minutes.

   Time: PT20M

3. Rinse and Dry Cured Meat

   Rinse the cured breasts and legs under cold water to remove excess salt, then pat dry thoroughly with paper towels.

   Time: PT10M

4. Prepare Chicken Mousse (Museline)

   In a food processor combine chopped chicken meat, 1 tsp sodium tripolyphosphate, a pinch of salt, 200 ml chicken stock, and 100 g softened butter. Pulse until a smooth, slightly sticky mousse forms.

   Time: PT20M

5. Chill the Mousse

   Transfer the mousse to a shallow tray, cover with cling film and place in the freezer for 30 minutes to firm up.

   Time: PT30M

6. Prepare Leg Farce

   Drain the livers and hearts that have been soaked in milk, pat dry, and roughly chop. Rough‑chop the roasted shiitake mushrooms. Combine one‑third of the chilled mousse with the chopped organs, mushrooms, and 1 tsp morel powder. Mix gently to keep texture.

   Time: PT15M

7. Assemble and Wrap the Legs

   Lay each cured leg skin‑side down, spread a thin layer of meat glue, then place the leg farce on top. Roll the skin around the farce, trim excess, and tie securely with two loops of kitchen twine. Chill the wrapped legs for 10 minutes.

   Time: PT20M

8. Steam‑Cook the Legs

   Place the wrapped legs on a baking sheet and steam in a 158 °F (70 °C) oven for 1 hour. The low temperature gently cooks the pigeon while keeping it tender.

   Time: PT1H

   Temperature: 158°F

9. Cool the Legs

   Remove the legs from the oven, let rest for 10 minutes, then refrigerate until completely cold.

   Time: PT10M

10. Defrost and Prepare Puff Pastry

    Lay the frozen puff pastry sheets on parchment, dust lightly with flour, and allow to defrost in the refrigerator until pliable (about 10 minutes).

    Time: PT10M

11. Cut Pastry Components

    Using a fluted cutter, cut each sheet into three pieces: a top circle, a bottom circle, and a crown strip. The top piece should be slightly larger to accommodate the final dome.

    Time: PT10M

12. Assemble the Pivière Dome

    On a clean work surface, lay the bottom pastry circle. Spread a thin layer of chilled mousse, add blanched greens, place the squab breast, scatter roasted shiitake pieces, and finish with more mousse. Fold the edges, brush with egg yolk, and place the top circle. Seal seams with a dab of meat glue and egg wash.

    Time: PT20M

13. First Egg‑Wash Glaze

    Brush the entire pastry surface with egg yolk, then place the dome in the refrigerator to dry for 15 minutes.

    Time: PT15M

14. Second Egg‑Wash Glaze

    Apply a second thin layer of egg yolk, return to the fridge to dry for another 15 minutes.

    Time: PT15M

15. Third Egg‑Wash Glaze

    Apply the final egg‑wash coat and let dry for 15 minutes. The glaze should be matte and not tacky.

    Time: PT15M

16. Final Bake

    Place the glazed pivière on a parchment‑lined baking sheet and bake in a pre‑heated 400 °F oven for 8 minutes, until the pastry is deep golden brown.

    Time: PT8M

    Temperature: 400°F

17. Rest Before Slicing

    Remove from the oven, let rest 5 minutes on a cooling rack before slicing.

    Time: PT5M

18. Prepare Accompaniments and Serve

    Blend cauliflower with heavy cream, season, and pipe a smooth puree onto the plate. Reduce Madère wine with a splash of butter to make a glossy sauce. Slice the pivière with a serrated knife, arrange on the puree, drizzle with sauce, and garnish with fresh greens.

    Time: PT10M

Nutrition Facts

Calories

920

Protein

30 g

Carbohydrates

40 g

Fat

60 g

Fiber

5 g