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Episode 303: Happy Holidays: Gabriel's Roast Squab

By Aaron Welsh | Dec 18th, 2014

Challenge: Happy Holidays

Dish: Gabriel's Roast Squab

Ingredients:

Roast squab breast:
4 ea squad breast
2 sprigs thyme
2 sprigs rosemary
2 tbsp butter

Confit:
4 ea squab leg
2 cups duck fat
2 cloves garlic
2 sprigs thyme
2 sprigs rosemary

Brunoise garnish:
¼ cup apple,
¼ cup chard stem
1/8 cup confit
1/8 cup preserved lemon
1/8 cup duck liver, seared
Ponzu
Lime juice
Olive oil

Chutney:
1 cup fig, dried
1 cup port wine
½ cup red wine
2 sprigs rosemary
2 sprigs thyme
2 tbsp butter

Jus:
1 cup demi glace
2 tbsp crème fraice
2 tbsp orange juice
2 tbsp sherry vin
½ cup Brussels sprouts petals
Duck fat

Directions:
Confit
Cook squab legs in duck fat for 35min with rosemary, garlic and thyme.

Squab breast:
In a pan over high heat, squab skin side down. Cook until golden brown. Flip, add butter and herbs and bask for one min. Remove from pan and let rest.

Chutney:
In a pot, stew figs, port and red wine with the aromatic herbs until reduced and figs are soft. Move to blender and blend with butter and a touch of vinegar. Season with salt and pepper.

Brunoise:
Brunoise the preserved lemon, apple, chard stem, season with olive oil, lime juice and ponzu.

Jus:
Mix all ingredients over medium heat and season.

Assembly:
Put fig chutney in center of the plate. Slice squab and place it over fig. Glaze squab with jus. Top squab with brunoise and garnish.

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