Roasted Squab Foie Gras Bruschetta,
Autumn Vegetables with Truffle Relish,
By Chef Nancy Oakes,
Boulevard Restaurant, San Francisco, CA
6 Squabs (boned breasts, reserve leg trimmings and liver)
4 tbls. Olive Oil
2 tbls. Fresh Thyme (chopped)
1/2 cup Pinot Noir
2 cups Rich Dark Chicken Jus
Season with Salt and Pepper
Heat 2 tbls. of olive oil in a roasting pan over medium
heat. Season the squabs with salt and pepper. Brown each
squab breast, skin side down, until the skin is a dark
golden brown and blood comes to the surface of the breast
meat. Turn over and sprinkle with the chopped thyme and
cook another minute. Remove from the pan and set aside
to rest. Pour oil out of the pan, reserving the pan drippings
and juice. Heat the pan again and deglaze with the pinot
noir. Reduce to a syrup, add the rich natural chicken
jus, and reduce by half. Strain and season to taste with
salt and pepper.
Gras Brushetta Ingredients:
5 Croutons cut from Pain Levain (crust removed)
12 oz. Fresh Foie Gras (Grade A)
5 tbls. Olive Oil
6 Whole Shallots (halved lengthwise, then thinly sliced)
1/2 cup Solera Sherry
1 tspn. Fresh Sage-Chiffonade
Kosher salt and freshly ground pepper
Bring foie gras to room temperature, clean and remove
all veins. Season with kosher salt and press foie gras
flat to about 1 1/2 inch thick and chill. Heat the olive
oil in a heavy non corrosive saute pan. Add sliced shallots
and cook over medium heat, lightly caramelizing the shallots.
Sprinkle with the sage and deglaze with the solera sherry.
Cook until almost evaporated and syrupy, set aside.
cook foie gras: Pre heat the oven to 400†
degrees. Lightly dust the foie gras with all purpose flour,
brush off excess. Heat a heavy non-stick saute pan with
2 tbls. of olive oil until hot. Add the foie gras and
cook until dark golden brown and a nice crust has formed.
Turn the foie gras over and put pan into oven for approximately
4 minutes. Remove the foie gras from the pan onto a plate
and set aside to chill.
off the fat and reserve. When the foie gras has chilled
and firmed, slice into julienne strips and 1/4" thick.
Combine the julienne foie gras with the caramelized shallots
and adjust the seasonings with salt and pepper.
Brush the croutons with the reserved foie gras fat ( if
the fat has solidified, rewarm gently) and season with
salt and pepper. Toast in 350 degree oven until golden
brown. Top each crouton with the foie gras and shallot
Vegetables with Truffle Relish Ingredients:
1 tbls. Butternut Squash (fine dice)
1 tbls. Celery root (fine dice)
1 tbls. Parsnips (fine dice)
1 tbls. Yukon Gold Potatoes (fine dice)
1 tbls. Apples (fine dice)
4 tbls. Olive Oil
Salt and Pepper
Preheat oven to 350†. On separate sheet pans cook the
vegetables until tender, but not mushy. Remove from pans
and set aside mixed together in a medium bowl.
Truffle Relish Ingredients:
2 tbls. Shallots (minced)
3 tbls. Minced Portabello Mushrooms (no gills)
2 tbls. Black Truffle (minced)
1 tbls. Truffle Oil
1/2 cup Olive Oil (plus more if necessary)
1 tbls. Parsley (freshly chopped)
1 tbls. Thyme (freshly chopped)
Heat 3 tbls. of the olive oil in a nonstick sauté
pan and cook the shallots until tender with no color.
Remove shallots to the bowl with the autumn vegetables.
Mix together, add truffle oil and the chopped herbs. Check
the seasonings adding more salt and pepper if needed.