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Categories:
squab port wine shallots thyme Poultry gras salt onions butter Basmati rice poultry stock bay leaves garlic peanut oil cayenne pepper celery garlic brandy green onions parsley
Viewed: 58 - Published at: 7 years agoIngredients
- 4 squab, save gizzards, hearts and livers
- 1 cup port wine
- 2 peeled shallots, rough chop
- 2 thyme sprigs
- 1 quart poultry stock
- 2 tablespoons rendered foie gras
- Salt and pepper
- 1 cup onions, finely chopped, divided
- 1 tablespoon butter
- 1 cup basmati rice
- 2 cups poultry stock, hot, plus more for reheating
- 2 bay leaves, divided
- 3 garlic cloves, crushed
- 1 tablespoon peanut oil
- Cayenne pepper
- 1/4 cup chopped celery
- 1 teaspoon garlic, chopped
- 1/4 cup brandy
- 4 tablespoons finely chopped green onions
- 1 1/2 teaspoon chopped fresh parsley
Method
- Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains.
- Add the poultry stock and reduce by 1/3.
- Strain and reserve.
- Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
- Rice: Sweat 1/2 cup onions in melted butter and add rice.
- Lightly toast rice coating evenly with butter and onions.
- Add hot stock and 1 bay leaf.
- Bring to a simmer, cover and cook until the rice is tender.
- Cool on a lined sheet tray.
- Store until needed.
- Cut up hearts and gizzards into small pieces, trim off sinew.
- Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic.
- Bring to a boil and simmer for 30 minutes or until tender.
- Clean the livers, free from veins and dry on paper towels.
- In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides.
- Set them aside to cool.
- Add onions, celery and garlic to the pan.
- Using a wood spoon, scrape the fond off the pan as the vegetables cook.
- Season with salt and pepper.
- When vegetables are tender, deglaze with brandy, allow alcohol to burn off.
- Scape everything out of the pan and store with the livers.
- When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor.
- Puree until smooth paste results.
- Store dirty rice base under refrigeration at all times.
- In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through.
- Add green onions and chopped parsley.
- Pan seared squab: Remove each side of the squab in one piece.
- Snip the wing tips off.
- In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown.
- Turn to sear on other side for 8 to ten minutes.
- If not cooked through place in oven to finish.
- Mound rice on preheated plates and lay squab decoratively.
- Drizzle with port reduction.
