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Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad

Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad
Prep Time
3h
Cook Time
2h
Yields
6 servings

Try Trista’s Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad

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ingredients

Seared Squab

3
Tbsp vegetable oil
6
squab breasts, skin on, deboned
1
pinch salt
1
pinch pepper

Confit Legs and Wings

12
squab legs
12
squab wings
2
cup duck fat
4
sprig thyme
1
bay leaf
1
pinch salt

Wild Berry Jus

2
Tbsp vegetable oil
3
squab carcasse, cut in pieces
1
L veal stock
1
shallot, sliced
¼
cup Saskatoon berries
2
Tbsp golden berries, dried
2
Tbsp blueberries, dried

Lyonnaise Potatoes

1 ½
Tbsp butter
1
Tbsp olive oil
1
onion, sliced ¼” 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 Perdu

4
eggs
½
cup cream
½
tsp cinnamon, ground
½
tsp star anise, ground
½
tsp nutmeg, ground
½
tsp allspice, ground
18
slices baguette, 1 inch thick
3
Tbsp butter
1
salt
1
pepper

Crispy Bacon

6
slices bacon, diced

Herb Salad

6
mint leaves
4
sprig tarragon, leaves picked
4
sprig parsley, leaves picked
8
chives, cut in 1 inch batons
¼
fennel, shaved
1
capers
1
tsp olive oil
1
tsp lemon juice
1
salt
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directions

Step 1

Heat a large pan with vegetable oil over a campfire, or high heat.

Step 2

Season both sides of squab breasts with salt and pepper.

Step 3

Sear squab, flesh-side down until golden. Approximately 2 minutes.

Step 4

Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.

Step 5

Set aside to rest for 5 minutes before serving.

Step 6

Place all ingredients in a pot and bring to a boil.

Step 7

Season both sides of squab breasts with salt and pepper.

Step 8

Sear squab, flesh-side down until golden. Approximately 2 minutes.

Step 9

Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.

Step 10

Set aside to rest for 5 minutes before serving.

Step 11

Heat vegetable oil in a large pan over high heat.

Step 12

Add squab carcasses, roast until brown. Approximately 10 minutes.

Step 13

Transfer bones to a pot over medium heat, add shallot and cover with veal stock. Simmer and reduce for 30 minutes.

Step 14

Strain liquid through a fine sieve into a small pot over medium- low heat.

Step 15

Reduce liquid to sauce consistency.

Step 16

Add berries, stir and set aside for assembly.

Step 17

Heat butter and olive oil in a cast iron pan over medium-high heat.

Step 18

Add onions, season with salt and sauté until golden.

Step 19

Add potatoes, thyme and garlic. Cook until potatoes are golden.

Step 20

Set aside until assembly.

Step 21

Place eggs, cream, and spices in a bowl. Whisk until incorporated.

Step 22

Place bread in mixture to absorb custard for approximately 15 minutes.

Step 23

Heat butter in a non-stick pan over medium heat.

Step 24

Once butter is bubbling, add slices of bread. Flip when golden brown, approximately 1- 2 minutes.

Step 25

Remove when both sides are golden brown and cooked through.

Step 26

Wipe pan clean, add 1 tablespoon of butter and repeat process with remaining bread.

Step 27

Place bacon in a sauté pan over medium heat.

Step 28

Cook until fat has rendered and bacon is crispy.

Step 29

Set aside until assembly.

Step 30

Place greens in a bowl.

Step 31

Whisk remaining ingredients in a bowl.

Step 32

Toss together before serving.

Step 33

Set aside for assembly.

Step 34

Place Seared Squab on a plate

Step 35

Place 2 tablespoons of Confit Legs and Wings to the left of Seared Squab.

Step 36

Top with 3 pieces of Lyonnaise Potatoes, season with salt.

Step 37

Place 2 pieces of Pain Perdu in front of Seared Squab. Garnish with 1 tablespoon of Crispy Bacon.

Step 38

Place ¼ cup of Herb Salad behind Seared Squab.

Step 39

Spoon Wild Berry Jus around plate and serve.

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