Episode 303: Happy Holidays: Gabriel's Roast Squab

Challenge: Happy Holidays

Dish: Gabriel's Roast Squab


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

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
Lime juice
Olive oil

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

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

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.

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

Mix all ingredients over medium heat and season.

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.