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Radicchio serves as a lovely garnish and a delicious bed for a sophisticated squab dish. All photography courtesy
Royal Rose Radicchio.
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October 2010

Product Reviews / Main Nibbles / Meats

 

Radicchio Recipes: Squab Breast

Page 6: Main Course ~ Maple Cured Squab Breast With Braised Lentils & Radicchio

 

This is Page 6 of a six-page recipe article; here, squab breast with radicchio. Click on the black links below to view the other pages.

On The Menu:

 

Maple Cured Squab Breast With Braised Lentils & Radicchio

Squab is a young domesticated pigeon. It has dark, lean meat and fatty skin, like duck. Here, it’s paired with lentils and radicchio for an elegant dish sure to impress. With its red and green accents, it makes a beautiful Christmas dish as well. Yields 6 servings.

Ingredients

  • 6 whole squabs
  • 8 ounces kosher salt
  • 8 ounces maple syrup
  • 18 ounces dried green lentils
  • 12 each garlic cloves (6 crushed, 6 slivered)
  • 12 roma (plum) tomatoes, salted and peppered to taste
  • 6 ounces leeks
  • 32 ounces chicken stock, jellied & defatted*
  • 8 ounces red cooking wine
  • 3 ounces sherry vinegar
  • 3 ounces arugula, stemmed and cleaned
  • 1 head radicchio, rinsed and roughly chopped
  • 2 bunches thyme
  • Optional garnish: 6 radicchio leaves and 6 thyme sprigs

*Refrigerate chicken stock in a container until it jells; then skim the fat off the top.

Preparation

  1. Clean and salt the cavities of the squabs. Cure overnight covered in a shallow pan with salt and maple syrup.

  2. Cook lentils, crushed garlic and 1 bunch thyme until tender in 24 ounces of chicken stock. Strain and chill in the refrigerator.

  3. Cut the ends off of roma tomatoes, cut in half and stand upright. Stuff tomatoes with slivered garlic and season to taste. Roast to caramelize at 350°F on a sheet pan. Remove, chill and chop.

  4. Cut leeks lengthwise and braise in remaining stock, wine and thyme for 25 minutes. Reserve liquid.

  5. Oven sear squab at 400°F until skin is crisp. Remove breasts.

  6. Toss lentils, leeks and tomatoes in reserved liquid over moderate heat. Add arugula, radicchio and sherry vinegar. Pour broth over a bed of lentils and top with squab breast. Garnish bowl with thyme.

  7. You can reserve the remaining squab meat to eat the next day, or remove it from the bones and freeze for a later date.

 

 

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Recipe courtesy Royal Rose Radicchio. All other content

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