Squab with Cherries and Foie

Remove the breasts and legs from squab.  Crush garlic and bay leaves, and combine with salt. Pack squab legs in salt mixture and allow to cure for 30 minutes, then rinse under cold water. Place legs in duck fat and simmer until tender. Remove from fat and cool.

For breasts, mix butter and tea. Cryovac breasts with butter mixture.

Cherries:

• 1/3 cup dried cherries, chopped
• 10 ounces ruby port

In a small pot, bring port to boil. Reduce by half. Pour over dried cherries to rehydrate. Once cherries have plumped, remove liquid and reduce until syrupy.

Radish:

• 1 bunch baby radish
• 1 cup water
• 3 ½ tablespoons butter

Clean radishes, reserving tops for garnish. Place radishes in pot with butter and water, simmer until tender and well glazed.
 
To Finish:

Cook squab breast at 135 degrees until medium rare. Remove from cryovac bag and roast skin side down in pan until crispy.

The chef serves the squab and cherries with Sweet Tea Glazed Foie Gras:

• 3 ½ ounces foie gras terrine
• 1 cup sweet tea
• 3 sheets bloomed gelatin

Cut foie gras into and attractive shape. Add gelatin to hot sweet tea; glaze terrine.