Try Trista's Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad
Directions for: Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad
Ingredients
Seared Squab3 Tbsp vegetable oil
6 squab breasts, skin on, deboned
1 pinch salt
1 pinch pepper
Confit Legs and Wings12 squab legs
12 squab wings
2 cup duck fat
4 sprig thyme
1 bay leaf
1 pinch salt
Wild Berry Jus2 Tbsp vegetable oil
3 squab carcasse, cut in pieces
1 L veal stock
1 shallot, sliced
cup Saskatoon berries
2 Tbsp golden berries, dried
2 Tbsp blueberries, dried
Lyonnaise Potatoes1 Tbsp butter
1 Tbsp olive oil
1 onion, sliced thick
5 red new potatoes, boiled
5 purple potatoes, boiled, peeled and cut into 2cm thick rounds.
5 fingerling potatoes, boiled and peeled
5 sprig thyme, chopped
1 clove garlic, minced
1 salt
Pain Perdu4 eggs
cup cream
tsp cinnamon, ground
tsp star anise, ground
tsp nutmeg, ground
tsp allspice, ground
18 slices baguette, 1 inch thick
3 Tbsp butter
1 salt
1 pepper
Crispy Bacon6 slices bacon, diced
Herb Salad6 mint leaves
4 sprig tarragon, leaves picked
4 sprig parsley, leaves picked
8 chives, cut in 1 inch batons
fennel, shaved
1 capers
1 tsp olive oil
1 tsp lemon juice
1 salt
AssemblyDirections
Seared Squab1. Heat a large pan with vegetable oil over a campfire, or high heat.
2. Season both sides of squab breasts with salt and pepper.
3. Sear squab, flesh-side down until golden. Approximately 2 minutes.
4. Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.
5. Set aside to rest for 5 minutes before serving.
Confit Legs and Wings1. Place all ingredients in a pot and bring to a boil.
2. Season both sides of squab breasts with salt and pepper.
3. Sear squab, flesh-side down until golden. Approximately 2 minutes.
4. Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.
5. Set aside to rest for 5 minutes before serving.
Wild Berry Jus1. Heat vegetable oil in a large pan over high heat.
2. Add squab carcasses, roast until brown. Approximately 10 minutes.
3. Transfer bones to a pot over medium heat, add shallot and cover with veal stock. Simmer and reduce for 30 minutes.
4. Strain liquid through a fine sieve into a small pot over medium- low heat.
5. Reduce liquid to sauce consistency.
6. Add berries, stir and set aside for assembly.
Lyonnaise Potatoes1. Heat butter and olive oil in a cast iron pan over medium-high heat.
2. Add onions, season with salt and saut until golden.
3. Add potatoes, thyme and garlic. Cook until potatoes are golden.
4. Set aside until assembly.
Pain Perdu1. Place eggs, cream, and spices in a bowl. Whisk until incorporated.
2. Place bread in mixture to absorb custard for approximately 15 minutes.
3. Heat butter in a non-stick pan over medium heat.
4. Once butter is bubbling, add slices of bread. Flip when golden brown, approximately 1- 2 minutes.
5. Remove when both sides are golden brown and cooked through.
6. Wipe pan clean, add 1 tablespoon of butter and repeat process with remaining bread.
Crispy Bacon1. Place bacon in a saut pan over medium heat.
2. Cook until fat has rendered and bacon is crispy.
3. Set aside until assembly.
Herb Salad1. Place greens in a bowl.
2. Whisk remaining ingredients in a bowl.
3. Toss together before serving.
4. Set aside for assembly.
Assembly1. Place Seared Squab on a plate
2. Place 2 tablespoons of Confit Legs and Wings to the left of Seared Squab.
3. Top with 3 pieces of Lyonnaise Potatoes, season with salt.
4. Place 2 pieces of Pain Perdu in front of Seared Squab. Garnish with 1 tablespoon of Crispy Bacon.
5. Place cup of Herb Salad behind Seared Squab.
6. Spoon Wild Berry Jus around plate and serve.
See more: Dinner, Summer, Poultry, Vegetables