Try Trista’s Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad
ingredients
Seared Squab
Confit Legs and Wings
Wild Berry Jus
Lyonnaise Potatoes
Pain Perdu
Crispy Bacon
Herb Salad
directions
Heat a large pan with vegetable oil over a campfire, or high heat.
Season both sides of squab breasts with salt and pepper.
Sear squab, flesh-side down until golden. Approximately 2 minutes.
Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.
Set aside to rest for 5 minutes before serving.
Place all ingredients in a pot and bring to a boil.
Season both sides of squab breasts with salt and pepper.
Sear squab, flesh-side down until golden. Approximately 2 minutes.
Flip breasts and continue to cook on skin-side until medium rare. Approximately 5 minutes.
Set aside to rest for 5 minutes before serving.
Heat vegetable oil in a large pan over high heat.
Add squab carcasses, roast until brown. Approximately 10 minutes.
Transfer bones to a pot over medium heat, add shallot and cover with veal stock. Simmer and reduce for 30 minutes.
Strain liquid through a fine sieve into a small pot over medium- low heat.
Reduce liquid to sauce consistency.
Add berries, stir and set aside for assembly.
Heat butter and olive oil in a cast iron pan over medium-high heat.
Add onions, season with salt and sauté until golden.
Add potatoes, thyme and garlic. Cook until potatoes are golden.
Set aside until assembly.
Place eggs, cream, and spices in a bowl. Whisk until incorporated.
Place bread in mixture to absorb custard for approximately 15 minutes.
Heat butter in a non-stick pan over medium heat.
Once butter is bubbling, add slices of bread. Flip when golden brown, approximately 1- 2 minutes.
Remove when both sides are golden brown and cooked through.
Wipe pan clean, add 1 tablespoon of butter and repeat process with remaining bread.
Place bacon in a sauté pan over medium heat.
Cook until fat has rendered and bacon is crispy.
Set aside until assembly.
Place greens in a bowl.
Whisk remaining ingredients in a bowl.
Toss together before serving.
Set aside for assembly.
Place Seared Squab on a plate
Place 2 tablespoons of Confit Legs and Wings to the left of Seared Squab.
Top with 3 pieces of Lyonnaise Potatoes, season with salt.
Place 2 pieces of Pain Perdu in front of Seared Squab. Garnish with 1 tablespoon of Crispy Bacon.
Place ¼ cup of Herb Salad behind Seared Squab.
Spoon Wild Berry Jus around plate and serve.