Pan Roasted Squab Foie Gras Bruschetta,
Autumn Vegetables with Truffle Relish,
Natural Sauce

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.

Foie 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.

To 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.

Pour 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.

To make Croutons:
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 mixture.

Autumn 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.


Other Great Related Links:
Chef Nancy Oakes Bio

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