Moroccan
Style Squab
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Serves:
6
Ingredients:
6
- (1 lb.) Squabs (semi bone-less)
1 tbls. Cumin Seed
1 tbls. Coriander Seed
2 tspn Fennel Seed
2 tspn. Cardamom Seeds
1 inch length Cinnamon Stick
1 Bay Leaf
1 tspn. Whole Black Peppercorns
2 Garlic Cloves
1 tspn. Whole Cloves
2 tbls. Italian Parsley (chopped)
2 tbls. Extra Virgin Olive Oil
1/4 cup Fresh Orange Juice
Method:
1. Grind
all spices together. Mix with remaining ingredients.
Rub squab with mixture and marinate overnight.
Stuff squabs with bulgur pilaf. Reshape the
bird to it's natural form. Truss squabs by tying
a length of string around the birds. The string
should be tight enough to hold bird together.
2. In
a non stick sautepan heat the oil. Brown the
birds on all side. Place in a 350 degree oven
and roast for 12 - 15 minutes or until internal
temperature of 130 degrees. Remove from oven.
Salt to taste, untie and let rest for 5 minutes.
Slice the bird cutting through the breast. Serve
on cumin scented carrots. Spoon hot sauce over
squab. Serve.
Sauce
Ingredients:
1/2 cups Essencia (or late harvest wlne)
2 Shallots (minced fine)
2 teaspoons honey
1/4 cup Orange Juice
1 cup Squab Essence
2 tbls. Butter
Method:
Combine essencia, shallots, honey and orange
juice. Reduce to a glaze. Add squab essence
and simmer for 5 minutes to blend flavors. Whisk.
*Squab
essence may be substituted by reducing 4 cups
rich stock and reduce to 1 cup of remaining
liquid.
Orange
Cumin Carrots Ingredients:
1/2 lb. Carrots (peeled and sliced, 1 /4-thick)
Juice of 2 Oranges
2 tspn. Cumin (ground)
TT Salt
Method:
Combine all ingredients and cook until tender
in a 250 degree oven.
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Related Links:
The
Essence of Danko
Stock
Making Tips
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