Squab with Cherries and Foie

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squabandcherriestwo.jpgSubmitted by Chef Christopher Kostow of
 The Restaurant at Meadowood

Squab:

  • 1 whole squab
  • 3 ½ tablespoons Darjeeling tea
  • 2 tablespoons butter
  • 2 cups salt
  • 4 cloves garlic
  • 4 bay leaves
  • 1 liter duck fat
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.

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3 Comments

Curious if there is a suggestion for substituting squab for another type of poultry. Much appreciate a red wine suggestion. Thank you.

Dear Dining Diva,

Chef Christopher Kostow suggests duck as an easy replacement for the squab in this recipe and Meadowood Sommelier, Rom Toulan is pairing this dish in The Restaurant at Meadowood with 2005 "Matriarch" from BOND Estate here in Napa Valley or the 2006 Merlot from Buccella, also from Napa Valley.

I have yet to actually ever visit Meadowood. Price point tyically precludes me. However, I'm seriously considering a one or two night stay especially with some of their new programs I've read about on their site. Has anyone ever stayed? Is it worth it?

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