Squab Breast with Foie Gras and Potatoes

Credit: Didier Loire
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Step 1: Squab

Sear, dress and draw the squab—set aside the hearts and livers for the sauce. Cut away the legs, leaving as much skin as possible on the breasts, and cut along each side of the spine, from the tip of the breasts up to the neck.

Cut 8 squares of bacon measuring 3/4 inch (2 cm). Place a sage leaf on each, and wrap the squab fillets. Truss the birds, bringing the wings in as close as possible. Season with salt and grill.

Set aside for 7 minutes.

Slice 4 cutlets from the foie gras, each weighing 2 1/2 ounces (70 g). Grill the slices.

Step 2: Potatoes

Wash the unpeeled potatoes and dry on paper toweling. Melt the duck fat, season it with thyme and bay leaf, and add salt and the potatoes. Simmer over a low heat.

When cooked, let the potatoes cool in the fat, removing them before the fat sets. Cut the potatoes into 1/5 inch (5 mm) thick slices, season them with salt, and grill.

Reduce the squab jus with the fresh thyme, and emulsify with fresh butter.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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