Pennsylvania Squab: Leg And Foie Gras Pastilla With Young Radishes Broiled Breast With Vandouvan, Avocado Chutney
Pennsylvania Squab: Leg And Foie Gras Pastilla With Young Radishes Broiled Breast With Vandouvan, Avocado Chutney
Try this quick and easy squab recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 20 minutes
  • Cooking Time 25 minutes
  • Yield 8 servings
Ingredients
  • Squab
  • 4 whole Squab
  • Pastilla Farce
  • 1 Squab breast
  • 4 Squab hearts
  • 4 Squab livers
  • 57 grams Foie gras, small diced
  • 1 teaspoon Vandouvan spice
  • ½ teaspoon Salt
  • ¼ teaspoon ground White pepper
  • 1 package Brique dough
  • 1 Egg, lightly beaten
  • 2 tablespoons Olive oil
  • Yogurt Dressing
  • 113 grams Lamb or Goat yogurt
  • 57 grams Heavy cream
  • 1 tablespoon Vandouvan spice
  • 57 grams Crème fraîche
  • Salt and pepper to taste
  • Garnish
  • 1 Watermelon radish, peeled and cut into 1”wide x ¼” thick triangles
  • 8 Icicle radishes, halved
  • 8 Breakfast radishes, halved
  • Chicken stock, as needed
  • Butter, as needed
  • Baby nasturtium leaves
  • Baby radishes
  • Avocado Chutney
  • 2 Avocadoes
  • ½ of a lemon, juiced
  • ½ Jalapeño pepper, seeded, chopped fine
  • Vandouvan spice
  • Tabasco sauce
  • Espelette pepper
  • Salt and pepper to taste
Method
  1. For the Squab:
  2. Divide the squab into breasts and legs, reserve hearts and livers. ‘Butterfly’ open the thigh portion of the leg and remove the bone
  3. For the Farce
  4. Finely chop one skinless squab breast with the livers and hearts. Add the diced foie gras and seasoning; keep chilled
  1. For the Yogurt Dressing:
  2. Combine the yogurt, cream and vandouvan spice and bring to a boil
  3. Pass through a fine meshed sieve; chill
  4. Add the crème fraîche and season to taste with salt and pepper
  5. Marinate the squab breasts overnight in half of the mixture and reserve the rest for dressing.
  6. The next day, remove the breasts from the marinade and wipe dry
  7. To Assemble the Legs “en Pastilla”
  8. Cut the brique dough into (8) 4x3x3” triangles and brush with the beaten egg
  9. Place a butter-flied leg in the middle of each triangle with the foot pointing out of the middle of the 4” side
  10. Pack approximately 2 tablespoons of farce in the middle of each opened thigh
  11. Tightly fold the dough closed around the thigh, leaving the foot sticking out
  12. When ready to serve, heat olive oil in a large skillet over medium heat and sear the legs for 4 minutes on each side, until crispy and cooked through
  13. Garnish
  14. Divide the radishes into three small pans and add about a tablespoon of chicken stock and butter to each
  15. Simmer the radishes over medium low heat, seasoning with salt and pepper, until cooked through and glazed
  16. Keep warm
  17. Avocado Chutney
  18. When ready to serve, mash all ingredients together with a fork
  19. Season to taste with salt and pepper
  20. To Assemble the Plate
  21. Preheat oven to the ‘broil’ setting and position a rack at the top
  22. Season the squab breasts on all sides with salt and pepper and place on a baking sheet under the broiler
  23. Cook the breasts, flipping halfway through, for 6-8 minutes, or until medium rare (internal temperature of 135°F)
  24. Serve two breasts, two legs and two spoonfuls of avocado chutney per person and garnish the plates with the radishes, nasturtium leaves, baby radishes and remaining yogurt dressing.

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