Prep Time: 6 hours
Cooking Time: 1 hour
Rinse, dry and tie each Squab. Combine Juniper Berries, Bay Leaves Thyme, Salt and Pepper in small bowl; mix well and sprinkle generously over the birds. Sprinkle each bird with 2 T of the wine. Cover, refrigerate and allow to marinate for 4-6 hours before roasting.
Roast in preheated oven at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F and roast for an additional 40-45 minutes, basting frequently with pan juices and additional wine, until juices are clear and birds are done.
Lightly salt onions and cook, covered, until soft. Uncover; raise heat and cook, stirring frequently, until golden brown. Blanch bacon in boiling water for 30 seconds; drain and mix with onions. Set aside; keep warm. Preheat oven to 375 degrees F. Melt clarified butter in 12-inch skillet. Layer potato slices in bottom of skillet, overlapping slightly. Sprinkle with salt and white pepper. Repeat for 3 layers. Cover with buttered parchment or wax paper; place a smaller skillet on top to weight and press cake as it cooks; cook over moderate heat until bottom is golden brown. Remove weight and paper. Turn over; place uncovered galette in oven and continue to cook until crisp around edges, tender and golden brown. Remove from oven and keep warm.
Just before service, blanch leeks in boiling salted water until tender, about 4-5 minutes. Drain and toss with the olive oil & butter; season to taste with salt and white pepper.
Serving Tips & Suggestions
Spread onions over potato cake. Layer with buttered leeks and sprinkle generously with chives. Cut into wedges. Arrange Squab and wedges of galette on serving plate. Sprinkle with fresh chervil.
This Recipe Contributed By
Chef Loretta Keller
The Bizou Restaurant and Bar in San Francisco, CA
|4 Fresh California Squab |
|5 Juniper Berries, crushed |
|2 Bay Leaves, crushed |
|1/2 t. Dried Thyme, crushed |
|1/2 t. Salt |
|1/8 t. Freshly Ground Black Pepper |
|1/2 c. Sweet White Wine |
|3 Medium Onions, sliced thinly |
|2 Bacon Strips, cut into 1/4 inch pieces |
|1/4 c. Clarified Butter |
|3 potatoes, peeled and thinly sliced |
|Salt and White Pepper to taste |
|1 Bunch Leeks, white part only, cut in 1/4 inch rings |
|2 T. each, Olive Oil and Butter |
|1 Shallot, finely minced |
|1 Bunch Chives, finely minced |
|1 Bunch Fresh Chervil or Flat-Leaf Parsley, chopped |