Roast Squab with Sour Cherry Marmalade and Pommes Gaufrettes
- 4 squab, 1 pound each (500 g)
- 2 small baguettes, 3/4 inch long (12 cm)
- 2 1/2 ounces duck fat (70 g)
- 5 sprigs thyme
- 6 cloves garlic
- 1 shallot
- 1 cup squab jus (20 cl)
- 1/3 ounce butter (10 g)
- 1/4 bunch watercress
- olive oil pressed from very ripe olives
- fleur de sel
Sour Cherry Marmelade
- 1 pound Bigarreau cherries (500 g)
- 2 1/2 teaspoons salt (2.5 g)
- 1/2 ounce sugar (15 g)
- 5 1/2 ounces cherry nectar (160 g)
- 2 3/4 ounces cherry vinegar (80 g)
- 2 3/4 ounces beef marrow, finely diced (80 g)
- 1/3 ounce Colonnata lardo, thinly sliced (10 g)
- 1 pinch lemon powder
- 1 ribbon lemon rind
- sprigs of wild fennel
- fennel seeds
- Sarawak peppercorns
Step 1: Squab
Clean and dress the squabs. Insert a sprig of thyme and a crushed clove of garlic into the cavity, and truss the openings.
Cut away the legs. Place in a sous-vide bag along with 1 3/4 ounces (50 g) of duck fat, and stew for 3 hours in 156°F (69°C) water.
Cook the birds on the spit for 12-14 minutes until medium.
Set the breasts aside for 10 minutes while still on the wishbone. Reheat, cut away the breasts, and scrape each pinion. Season the breasts and wings with fleur de sel and ground pepper.
Coarsely chop the freshly roasted squab trimmings, brown in a pot with the rest of the duck fat, and add the minced shallot, 2 crushed cloves garlic, and 1 tip of fresh thyme. Skim off the fat, add the squab jus, and cook for around 30 minutes.
Skim off any impurities and extra fat, bring the jus to the desired consistency, and infuse in a warm spot.
Filter through a fine-meshed chinois without pressing. Bring the jus to a boil, thicken with the chopped squab liver and heart, check the seasoning and strain through a chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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