- 4 squab, 1/2 pound each (450 g)
- 14 ounces duck fat (400 g)
- 3 cloves garlic
- sprigs thyme
- fleur de sel
Diable Sauce
- 7 ounces shallots (200 g)
- 1 cup champagne vinegar (20 cl)
- 1 tablespoon coarsely ground black pepper
- 2 sprigs tarragon
- 1 tablespoon coriander seeds
- 1 cup white wine (20 cl)
- 3 1/2 ounces coarsely chopped tomatoes (100 g)
- 1 cup squab jus (20 cl)
- 1 Espelette pepper
- cooking olive oil
Diable Condiment
Pommes Dauphine
- 3 1/2 ounces whipped butter (100 g)
- 1 egg
- 2 pounds potatoes (1 kg)
- 2 pounds coarse salt (1 kg)
- 3 quarts peanut oil (3 l)
- 1 cup water (25 cl)
- 3 1/2 ounces butter (100 g)
- 7 ounces all-purpose flour (200 g)
- 5 eggs
- 1 1/4 teaspoons salt (5 g)
Instructions
Step 1: Squab
Singe, dress and draw the squab, setting aside the hearts and the livers. Cut away the legs, leaving as much skin on the breasts as possible. Make sure that all of the feathers have been removed from the heads.
Cook the legs in the duck fat with the unpeeled garlic cloves and the thyme. Shred, going with the grain of the meat, and set aside for the stuffing.
Cook the squab with their heads on for 12 to 14 minutes, according to the size of the breasts, over the coals. Expose the tips of the pinions and cut the heads in two. Season everything with fleur de sel and freshly ground pepper.
Step 2: Diable Sauce
Finely mince the shallots and sweat without browning in some olive oil in a sauté pan. Deglaze with the champagne vinegar and white wine, and add the coriander seeds, tarragon, and coarsely ground black pepper. Reduce the sauce until dry.
Set aside half of the reduction for the condiment.
Add the coarsely chopped tomatoes to the rest of the reduction, folding in the caramelized meat juices with a spatula. Moisten with the squab jus, and simmer for 30 minutes over a low heat. When cooked, the liquid should be syrupy and very flavored.
Add the Espelette pepper, infuse for 10 minutes, and filter through a fine-meshed chinois without pressing.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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