Roasted Squab with Bacon and Sage ►
In this wonderful dish for a brisk, cold night, the hearty flavor of squab is augmented with smoky bacon and aromatic sage. The buttery Yukon Gold potatoes are infused with another dimension of flavor by being cooked with herbs.
Ingredients
- Squab
- Squab - 4, large,about 16 to 20 ounces each
- Bacon - 4 very thin slices
- Sage Leaves - 4, large
- Potatoes
- Yukon Gold Potatoes - 2 pounds, small, about 1-1/2 inches in diameter
- Sage - 1 fresh sprig
- Rosemary - 1 fresh sprig
- Bay Leaf - 1
- Garlic Clove - 1, crushed
- Salt to taste
- Stock
- Unsalted Butter - 2 tablespoons
- Olive Oil - 1 tablespoon
- Garlic Clove - 1, crushed
- Reserved squab legs and backbones
- Chicken Stock - 1 cup, rich
- Unsalted Butter - 2 tablespoons
- Italian Parsley - 1 fresh sprig, coarsely chopped
- Chives - 3/4 cup minced, fresh
- Freshly ground black pepper to taste
- Olive Oil - 1 tablespoon
- Foie Gras - Four 3-ounce pieces, fresh, trimmed and soaked
- Salt to taste
- Basil - 5 leaves, fresh, cut into shreds
- Chervil - 1 small bunch, fresh, stemmed and coarsely chopped
- Sherry Vinegar - 1 tablespoon
Instructions
To prepare the squab: Remove the legs and backbone from each bird and reserve. Gently loosen the skin from the double breast with your fingers. Slide 1 slice of bacon and 1 sage leaf under the skin of each double breast, then return the skin so that it covers the breast. Cover and refrigerate the breasts until ready to cook.
To make the potatoes: Scrub the potatoes and place them in a large saucepan with the sage, rosemary, bay leaf, and garlic clove. Fill the pan with cold water and salt the water lightly. Bring the potatoes to a boil over high heat, reduce heat to medium-high, and boil until the potatoes are tender, about 12 to 15 minutes. Allow the potatoes to cool in the cooking liquid, then slice them into 1/4-inch slices. Cove and set aside.
To make the stock: Place a 7-inch saute pan or skillet over medium-high heat and add the butter, olive oil, and garlic. When the butter is very hot, add the reserved squab legs and backbones. Sear the legs and bones for about 10 minutes, until golden brown. Add the chicken stock and boil for 5 minutes, stirring to scrape up the browned glaze from the bottom of the pan. Strain and set the liquid aside.
Melt the butter in a small saute pan or skillet over medium heat and add the potatoes. Add the parsley, minced chives, and black pepper and saute the potatoes in the hot butter until they are warmed through. Remove the potatoes from heat, set aside, and keep warm.
Add the olive oil to a medium saute pan or skillet and place over medium heat. Add the squabs, skin-side down, and cook for approximately 10 to 12 minutes, turning to brown evenly.
To serve: Divide the potatoes among four serving plates. Remove the squabs from heat and place on top of the potatoes. Return the pan to the heat and sear the foie gras for about 30 seconds on each side, then sprinkle with salt and put a piece on each plate. Pour off and discard the foie gras fat and add the reserved stock to the pan, stirring up the glaze from the bottom of the pan. Add the basil, chervil, and vinegar. Adjust seasoning if necessary and pour the sauce over the squabs.
