Grilled Squab Breast with Foie Gras and Artichokes, Wilted Arugula and Sherry Vinegar Bolognese Sauce
Serves: 4
Ingredients
- 4 tablespoons extra-virgin olive oil
- bones, heads and legs or squabs, chopped
- 6 cloves garlic, unpeeled
- 1/2 cup chopped onions
- 1/4 cup chopped carrots
- 2 tablespoons butter
- 4 cups white chicken stock
- 4 squab livers
- 4 squab hearts
- 1 tablespoon sherry vinegar
- 2 tablespoons minced parsley
- 1 tablespoon minced chives
- 1 tablespoon minced basil
- 1 tablespoon minced chervil
- salt and pepper
- 8 artichoke hearts, raw
- 2 cups arugula
- 1/2 cup garlic focaccia croutons
- 1 cup shelled and peeled fava beans
- 4 4-ounce medallions of foie gras
- sherry vinaigrette (see recipe under Tian of Parmigiano and Grilled Vegetables)
- lemon juice
- 1 tablespoon sage
- 4 6-ounce squabs, breasts only, bones in (reserve remaining squab parts, including giblets, for sauce; recipe follows)
- 4 tablespoons extra-virgin olive oil
- 1/4 cup garlic cloves
- 1 tablespoon minced thyme
- 2 lemons, quartered
Directions
- Heat 2 tablespoons of the olive oil in a thick, heavy saucepan until it reaches point of smoking.
- Add chopped squab bones, heads and legs, and roast until dark golden brown and evenly covered.
- Add garlic, onions and carrots, and sweat until translucent.
- Add butter and caramelize.
- Deglaze with 1 cup of the chicken stock and reduce by half.
- Add the remaining 3 cups of stock.
- Simmer for 2 hours at low temperature.
- Strain stock (Squab jus) and continue to cook until it reaches sauce consistency.
- Place squab livers and hearts in an Oster® blender and puree.
- Heat another saucepan with the remaining 2 tablespoons of olive oil and add liver-and-heart puree.
- Heat, then deglaze with most of the sherry vinegar and reduce.
- Add squab jus, parsley, chives, basil, chervil and a few drops of sherry vinegar.
- Season with salt and pepper, and reserve.
- Slice artichoke hearts very thinly with an Oster® electric knife.
- Reserve in lemon water.
- Insert sage under skin of each squab breast.
- Mix remaining ingredients.
- Marinate squab breasts in this mixture overnight, covered, in the refrigerator.
- Drain sliced artichoke hearts and mix with leaves of arugula, focaccia croutons and fava beans.
- Toss with sherry vinaigrette.
- Grill marinated squab breasts to medium rare on an Oster® Indoor Grill.
- Place a bed of arugula and artichoke hearts on each plate.
- Top with squab breast and a medallion of foie gras.
- Spoon sauce around.
