Type of Cuisine: April 2009 Archives

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

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