"Recipes from the Chef's Kitchen"

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Restaurant Eve
110 S. Pitt st.
Alexandria, Virginia
(703)-706-0450


Cathal Armstrong - Chef/Owner


Roasted Squab Breast
with a Pocket Full of Treats
(Serves 2)



The Whole Squab
Preparation:
1)   Cut away the squab thighs to use in the confit.
2)   Cut away everything else off the squab except the breastbone.  This will be used
        in the squab glace and squab sauce.

The Squab Breast
Ingredients:
1)   The Squab Breast
2)   Canola Oil

Preparation:
Roast the squab breasts on the bone in Canola Oil until medium rare.  Let rest.

For the Confit
Ingredients:
1)   5 cloves Garlic
2)   Sprig of Thyme
3)   Sprig of Rosemary
4)   1 Bay Leaf
5)   Duck Fat or Canola Oil to cover
6)   Salt
7)   The Squab Thighs

Preparation:
1)   Place the ingredients in a baking dish.
2)   Bake at 275 degrees until fork tender...about 1 1/2  to 2 hours.
3)   Take  the skin off and remove the thigh bones...leaving the meat.

The Squab Sauce and Squab Glace
Ingredients:
1)   The other squab bones (except the breast bone)
2)   1/2 stalk of Celery
3)   1/2 Leek
4)   3 Shallots
5)   3 oz. good Armagnac or Brandy
6)   1 cup Veal Demi Glace
7)   1 tbs. Blackberry Jam

Preparation:
1)   Roast the bones in a pot until golden brown.
2)   Add the vegetables (rough chopped) and continue to saute until well caramelized.
3)   Deglaze with Armagnac and add the demi glace.
4)   Simmer the sauce for about 45 minutes and then strain it through a fine mesh sieve.
5)   Reduce 1/2 of the strained sauce until it is thick and syrupy.  This is the glace you
       will use for the stuffing.
6)   Add the blackberry jam to the remaining sauce.  This will be used in the squab sauce
        that is used to garnish the dish.

The Stuffed Pocket (the pocket full of treats)
Ingredients:
1)   3 oz. Foie Gras - sauteed and diced
2)   1/2 pint Blackberries
3)   1 tbs. Blackberry Jam
4)   1 tbs. chopped Thyme
5)   Salt, Pepper and Red Wine Vinegar to taste
6)   Squab Leg Confit (see recipe above)
7)   Squab Glace (see recipe above)

Preparation:
1)   Mix the ingredients together in a bowl and use the squab glace to moisten.
2)   Cut four 3-inch disks of the puff pastry and place a spoonful of stuffing on top of two of
       them.
3)   Brush the edges with egg wash and put the other two disks on top.
4)   Crimp the edges with a fork and score the top.
5)   Brush with egg wash and bake in a 400 degree oven until golden brown...about 7 minutes.

The Assembly
Ingredients:
1)   Place the stuffed pocket in the center of a plate.
2)   Generously spoon some sauce over the pocket.
3)   Remove the finished squab breast from the bone and place on top of the pocket.
4)   Bon Appetit!


Good Eating!!!