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StarChefs

Chris Nugent

Le Nomades
222 E Ontario St
Chicago, IL 60611
(312) 649 9010


Chef Chris Nugent

Les Nomades |Chicago

Torchon of Rabbit and Squab with Smoked Bacon, Quinoa and Sauce d’epice

Chef Chris Nugent of Les Nomades – Chicago, IL
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Torchon:
  • 4 rabbit loins
  • 3 squab breasts
  • 10 slices smoked bacon
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup squab consommé
  • 2 cups baby spinach
    2 Tablespoons olive oil
  • Salt and pepper

    Rack of Rabbit:
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • ¼ teaspoon fennel pollen
  • 2 Tablespoons olive oil
  • Salt and pepper

    Red Quinoa:
  • ½ cup red quinoa
  • 1 teaspoon garlic, chopped fine
  • 1 Tablespoon Spanish onion, diced fine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock, hot
  • 1 Tablespoon olive oil
  • Salt

    White Quinoa:
  • ½ cup white quinoa
  • 1 teaspoon garlic, chopped fine
  • 1 Tablespoon Spanish onion, diced fine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock, hot
  • 1 Tablespoon olive oil
  • Salt

    Provencal Vegetables:
  • ½ cup zucchini, diced fine
  • ¼ cup fennel, diced fine
  • ¼ cup tomato confit, diced fine
  • 2 Tablespoons shallots, diced fine
  • 2 teaspoons garlic, chopped fine
  • 2 Tablespoons olive oil

    Baby Carrots:
  • 10 baby carrots, peeled
  • 1 teaspoon unsalted butter
  • Salt and pepper

    Carrot Top Emulsion:
  • ¼ cup carrot tops, washed
  • ¼ cup spinach
  • ¼ cup English peas, blanched
  • ½ teaspoon fennel seeds
  • ¼ teaspoon coriander seeds
  • Pinch red chilly flakes
  • 1 teaspoon garlic, sliced
  • 2 teaspoon shallots, chopped
  • 1 cup chicken stock
  • 1 tablespoon unsalted butter
  • Salt

    Sauce d’epice:
  • ½ cup onion, diced
  • ¼ cup carrot, diced
  • ¼ cup celery, diced
  • ½ cup porcini mushroom, sliced
  • 1 clove garlic, sliced
  • 3 sprigs fresh thyme
  • 3 green peppercorns crushed
  • ¼ teaspoon fennel pollen
  • 1 star anise
  • 1 cardamom pod, crushed
  • 1 ½ merlot
  • ½ cup veal stock
  • 3 cup rabbit stock
  • 2 Tablespoons olive oil

Method:
For the Torchon:
Trim the skin from the squab breast, place in a sous vide bag, add cold squab consommé and seal. Set water bath to 130ºF and cook for 10 minutes. Plunge bag into ice water and chill. Remove squab breast from bag, pat dry and cut breasts lengthwise, you should have 12 pieces, season with salt and pepper. Marinate rabbit loins with 1tablespoon olive oil, rosemary, thyme, season with salt and pepper. Steam baby spinach and chill on tray in cooler. Place a piece of plastic film on a cutting board, form spinach into a 6X4 inch rectangle. Lay 6 pieces of squab breast overlapping each other, onto the center of the spinach, roll spinach around squab, and repeat process to form 2 rolls. Reserve. Lay another piece of plastic film out, place rabbit loins in center, top with spinach and squab. Roll the to form a cylinder shape.  Place 5 slices of bacon overlapping each other to form a long line, unwrap rabbit and squab cylinder, wrap in bacon to create a roulade. Place a sheet of aluminum foil down, lightly oil, roll the rabbit roulade in foil and twist ends tightly. Bake in a preheated 400ºF oven for 22 minutes. Rest for 5 minutes, unwrap foil, in a sauté pan add 2 tablespoons olive oil and crisp bacon on all sides.

For the Rack of Rabbit:
Marinate rabbit racks in 1tablespoon olive oil, rosemary, thyme, fennel, pollen and season with salt and pepper.  In a sauté pan over medium-high heat, add 2 tablespoons olive oil, sear rabbit racks on both sides and cook to medium, about 4 minutes. Slice ends off the rabbit rack, reserve.

For the Red Quinoa:
Place a small saucepan over medium heat, add olive oil, garlic and onion, cook 1 minute. Add hot chicken stock, quinoa, bay leaf and thyme sprig, and season with salt. Simmer cover, stirring often, until quinoa seeds crack and become tender, about 30 minutes. Remove bay leaf and thyme sprigs, strain excess stock, and reserve.

For the White Quinoa:
Place a small saucepan over medium heat, add olive oil, garlic and onion, cook 1 minute. Add hot chicken stock, quinoa, bay leaf and thyme sprig, and season with salt. Simmer cover, stirring often, until quinoa seeds crack and become tender, about 30 minutes. Remove bay leaf and thyme sprigs, strain excess stock, and reserve.

Provencal Vegetables:
Place a medium sauté pan over medium heat add olive oil and shallots, cook until shallots are tender, about 1 minute. Add garlic, zucchini, fennel and tomato confit, sauté for 2 minutes remove from heat. Fold provencal vegetables into red quinoa and reserve.

For the Baby Carrots:
Blanch baby carrots in salted rapid boiling water until tender, about 4 minutes. Warm carrots with 1 teaspoon butter, season with salt and pepper, reserve.

For the Carrot Top Emulsion:
Blanch carrot tops and spinach in salted rapid boiling water for 30 seconds and shock in ice bath, drain well. In a small saucepan add chicken stock, shallots, garlic, chilly flakes, fennel and coriander seeds. Bring to a simmer and reduce by 50%, add peas, cook until tender. Place all ingredients in blender, puree until smooth, season with salt. Pass through a fine sieve into a bowl over an ice bath. Reserve. Warm sauce and mount with butter.

For the Sauce d’epice:
Place a medium saucepan over medium-high heat, add onion, carrots and celery, caramelize vegetables, about 8 minutes.  Add porcini mushrooms and garlic, cook for 3 minutes, deglaze with merlot and reduce by 80%. Add thyme sprigs, green peppercorns, fennel pollen, star anis, cardamom, veal and rabbit stock. Simmer until reduced by 70%, season with salt and pass through a fine sieve lined with cheesecloth. Reserve.

To Assemble and Serve:
Place a 3-inch ring mold on the left side of 6 warm rectangular plates, fill with 2 tablespoons red quinoa. Slice the rabbit and squab Torchon, fan 2 slices over the top. Place the rabbit rack on the right side of the plate with a quenelle of white quinoa. Sauce the plate with carrot top emulsion and sauce d’epice, garnish with fennel pollen and micro carrot tops.

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