Try this simple squab recipe with chanterelles!
Sous vide and confit Squab Recipe is just a fancy name for a young domestic pigeon, and I decided to accompany it with chanterelles, carrot puree, and squash. Now these aren't the pigeons you see on top of buildings looking for any little scrap of food they can find.
Sous vide is a great technique using a vacuum sealed bag to cook any protein. This allows the breast meat to be slowly and evenly cooked with exact precision. I like the ease of use with Caso because it can be attached with a variety of different pots and heat proof containers.
Squab is a young bird, that is tender, and full of delicate flavor. Here I used the bird in a few different ways. The breast meat you normally try to cook to a medium rare (just like a duck breast).
The legs and wings I confit and then crisped the skin. Jp is a big fan of squab, so this recipe definitely, was right up his alley. Here is the recipe and I hope you enjoy!
Squab with Chanterelles, Carrot Puree, Jus
- 3 whole squabs (legs and wings removed)
- 4 tbsp truffle butter
- 10 oz chanterelles
- 8 oz purple brussel sprouts
- 6 each green patty pan squash
- 3 cups white carrots (sliced)
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp cream
- 1 tsp salt (plus more)
- 6 each squab (legs and wings)
- 3 cups duck fat (or oil)
- 3 cloves garlic
- 1 whole carrot
- 1/2 large onion
- 1 sprig rosemary
- 3 whole squab carcasses (and scraps)
- 1 whole onion (chopped)
- 2 whole carrots (chopped)
- 1 whole leek (chopped )
- 1/2 each fennel (chopped)
- 4 stalks celery
- 6 cloves garlic
- 2 each bay leaves
- 4 sprigs thyme
- 1/2 gal water (or chicken stock)
How to make squab jus
De- bone 3 whole squab. Brown bones on a sheet pan in an 400 degree oven for 30-45 minutes. Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (10 minutes).
Add garlic and herbs and cook for another minutes. Then add bones to the pot and deglaze the pan with some water to get all of the bits from the pan off and pour into the pot as well. Fill the pot with the rest of the water.
Bring to boil and turn down to a simmer. Reduce by 3/4. Season with salt, strain and set aside. Keep warm.
How to make squab confit
Take the squab legs and wings, season them aggressively with salt and pepper. Place them in a plastic bag and let them cure for 6 hours. Then place the squab legs and wings in a small pot and add, onions, carrot, garlic, herbs and duck fat.
Bring the duck fat to a boil and turn down to a very low simmer and place the lid on top. You can either cook the squab the rest of the way on top of the stove or you can place in a 250 degree oven for about 2-3 hours.
Cook very slow until the meat is about to fall off the bone. Let it cool to room temperature. Keep the squab in the fat until ready to use. When ready to serve simple place in a non stick pan with 1 tsp of the duck fat and brown on the skin side.
For the white carrot puree
In a medium sauce pot add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots. You want to have the heat on medium-low because you don't want to get any color on the carrots.
Place a lid on top and shake the pot every other minute to move the vegetables around. The salt will leach the water out of the carrots and the vegetables will cook in their own juices.
Cook for 20 minutes and then check it, cook for another 10 minutes until tender. Then place into a food processor or vitamix to puree until silky smooth with a touch of cream. Adjust seasoning if need be, set aside and keep warm
Sous Vide Squab Breast
Sous vide is a great technique using a vacuum sealed bag to cook the squab breast. This allows the squab breast to be slowly and evenly cooked with exact precision. I like the ease of use with Caso because it can be attached with a variety of different pots and heat proof containers.
Place breast in sous vide bag with truffle butter. Seal air tight and place in a water bath set at 134 degrees. Cook for 25-30 minutes. Take out and let it rest.
Take squab out of the sous vide bag and season both side with salt. Place in a hot saute pan with a touch of oil. Place skin side down and cook for 1-2 minutes until the skin is golden brown.
Brown the legs and wings as mentioned above. Meanwhile in another saute pan add oil and butter along with chanterelles. Cook for 5 minutes and then season with salt. Add shaved squash and cook for 1 minutes.
Finish with the roasted brussel sprouts. Season all with salt and pepper. Add a scoop of carrot puree to the plate. Add the vegetables on top.
Cut one breast in half lengthwise and place on the plate. Add the leg and wing to the plate. Finish with jus and micro arugula. Serve and enjoy!