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https://www.lifestylefood.com.au/recipes/524/squab-with-foie-gras-and-vanilla-peaches

LifestyleFOOD.com.au

Squab with Foie Gras and Vanilla Peaches

Ingredients

  • Salsify

  • 500 g salsify

  • 1 Onion julienne

  • 2 Garlic Cloves

  • 100 ml Olive Oil

  • 1 L chicken stock

  • 100 ml white wine vinegar

  • Peaches

  • 3 peaches

  • 1 Vanilla pod

  • 50 g Butter

  • 30 g Sugar

  • 1 Juice of Lemon

  • 30 ml white wine vinegar

  • Squab

  • 3 squab

  • 30 g foie gras

  • 1 bunch spinach

  • 20 ml grapeseed oil

  • 1 stick salsify

  • 30 g pancetta

  • 10 g amaranth grain

Method

  • Peaches:

  • 1.

    Blanch and refresh peaches.

  • 2.

    Cut in ½ and remove stone.

  • 3.

    Place butter, sugar and vanilla pod seed in a pan.

  • 4.

    Place peach on top and cook slowly until caramelised (approx 20 minutes).

  • 5.

    When caramelised, deglaze with lemon juice and white wine vinegar.

  • 6.

    The caramel will become the dressing.

  • Squab:

  • 1.

    Remove breast and skin from squab.

  • 2.

    Make an incision in the breast.

  • 3.

    Wrap foie gras in spinach and place in incision.

  • 4.

    Wrap the breast in spinach then wrap in cling film.

  • 5.

    Poach for 2 minutes and rest for 2 minutes.

  • 6.

    Panfry the squab leg then rest.

  • 7.

    Slice some salsify and panfry pancetta.

  • Serve:

  • 1.

    Place ½ a peach on the plate with salsify and pancetta scattered around it.

  • 2.

    Remove squab from cling film and slice in half.

  • 3.

    Place next to peach with the leg.

  • 4.

    Place the grain amaranth on top and finish with some of the caramel from the peaches drizzled around.

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