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Squab Producers of California, 409 Primo Way, Modesto, CA 95358
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Roasted Squab with Foie Gras, Artichokes, Grapes and Candied Turnip

Serves: 4

Combine olive oil, sage, garlic and pepper. Rub onto squabs; refrigerate and marinate for 24 to 48 hours. Reserve excess marinade and brush onto squab occasionally.

To prepare Jus: Preheat oven to 425 F. Heat a heavy rondo over high heat and add olive oil. Smoke and sear squab bones and scraps. Color well on all sides; then roast in oven for 20 minutes. Add garlic and stir. Roast an additional 20 minutes. Remove hearts, lungs and livers. Puree and return 4 tablespoons to pan. Degrease and deglaze with chicken stock. Bake in oven, simmering, for 2 hours. Strain and stir in sherry vinegar and seasoning mix; reduce liquid to 2 cups.

For Confit: Peel and cut turnip into 1/2-inch slices. Then cut slices into rounds with a 1-inch diameter cookie cutter. Heat butter in a heavy saucepan and allow to mousse over medium heat. Add turnip rounds and season well with salt and pepper. Color to light golden brown. Add honey. Reduce heat to low and caramelize turnips to dark golden brown and candied. Reserve at room temperature. Melt some duck fat in each of two saucepans. Cook shallots and artichokes with salt and pepper to taste in separate pans, simmering until tender. Remove from fat; combine and keep warm.

Serving Tips & Suggestions
Truss and tie squabs. In heavy pan, heat some duck fat to very hot and sear squabs over medium high heat to brown and seal in juices. Brush with reserved marinade. In 425 degree F oven, finish squab to medium rare, brushing with marinade as needed. Sauté chunks of foie gras, confit of vegetables, and candied turnips in duck fat. Portion and arrange on plates along with a few peeled grapes per order. Debone and place squab on top. Cover with sauce. Serve hot.

This Recipe Contributed By
Chef Allesandro Stratta
Renoir Restaurant
The Mirage, Las Vegas

1/ 2 cup olive oil
12 fresh sage leaves
8 garlic cloves
1 tablespoon cracked black peppercorns
4 small fresh California squabs
Squab Jus
5 tablespoons extra virgin olive oil
3 pounds squab bones and scraps
20 garlic cloves
1 gallon chicken stock
1 tablespoons aged sherry vinegar
2 tablespoons seasoning mix containing basil chives, parsley and sage
Confit of Vegetables and Candied Turnip
1 large turnip
1 tablespoon butter
2 tablespoons lavender honey
4 cups duck fat; divided
4 shallots; peeled
8 baby artichoke hearts (larger hearts should be cut in half)
4 ounces foie gras
1/2 cup peeled green seedless grapes
Salt and pepper; to taste

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All Rights Reserved