4 squab
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup fresh cherries, pitted and halved
1/4 cup balsamic vinegar
1/2 cup reduced dark chicken stock
1 tablespoon chopped sage
1 tablespoon unsalted butter
Fried Sweet Potato and Beet Nests:
1/2 pound beets, peeled and cut into threads on a turning
mandoline
1/2 pound sweet potatoes, peeled and cut into threads on a
turning mandoline
2 cups flour
Salt and freshly ground black pepper
Haricots Verts, recipe follows
Haricots Verts:
12 ounces haricots verts, ends trimmed, or small thin green
beans
2 tablespoons unsalted butter
|
Preheat the oven to 475 degrees F.
Cut the backbone out of the squab and gently flatten with the
palm of your hand. Lightly season the squab on both sides with
salt and ground black pepper.
Heat the oil in a large saute pan or skillet over medium-high
heat. Add the squab, skin-side down, and cook for 3 minutes.
Turn and place in the oven. Roast until the birds are cooked
through and tender, about 7 minutes. Remove from the oven and
transfer to a platter. Cover with aluminum foil. Drain all but 1
tablespoon of fat from the pan and place over medium-high heat.
Add the shallots to the pan and cook, stirring, for 1 minute.
Add the garlic and cook for 30 seconds. Add the cherries and
cook, stirring, for 1 minute. Add the balsamic vinegar and cook,
stirring, to deglaze the pan. When nearly all the vinegar has
evaporated, add the chicken stock and sage. Cook until reduced
by 25 percent in volume, about 1 1/2 to 2 minutes. Remove the
sauce from the heat, add the butter and stir. Adjust the
seasoning, to taste.
For the Fried Nests: Preheat a fryer to 360 degrees F.
Dredge the beets and sweet potatoes in the flour, shaking off
any excess. Place the sweet potatoes and beets in the fryer and
cook until golden brown, about 4 to 5 minutes. Remove the
beets/sweet potatoes from the fryer with a spider to a paper
towel lined plate and season with salt.
To serve, place the potato nest on a platter. Place squab on top
and top with sauce. Arrange the haricots verts around the sides
and serve immediately. |
