Squab With Cherries And Foie Gras Recipes

SQUAB WITH CHERRIES AND FOIE GRAS

Steps:

• To make the squab:
• Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 minutes. Rinse under cold water. Put the legs and duck fat in a saucepan, bring to a simmer, and cook until tender. Remove from the fat and let cool.
• Put the tea and butter in a food processor and process to combine. Place the duck breasts in a ziptop bag with the butter mixture.
• To make the cherries:
• In a small pot, bring the port to a boil and cook until reduced by half. Pour the port over the cherries to rehydrate them. Once the cherries have plumped, strain the liquid. Return to the saucepan and reduce until syrupy.
• To make the radishes:
• Put the radishes in a pot with the water and butter. Bring to a simmer and cook until tender and well glazed.
• To make the sweet tea glazed foie gras:
• Cut the foie gras terrine into an attractive shape. Add the gelatin to the hot sweet tea in a bowl, and use the mixture to glaze the terrine.
• To Finish:
• Bring a saucepan of water to 135 degrees F. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 140 degrees F). Remove the breasts from the bag. Roast them, skin side down, until crispy.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP

Steps:

• For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
• Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
• For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
• For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
• In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
• Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.