Ann Kerney's Pan Seared Squab With Rice Dressing
Glove-boned squabs seared and roasted, served over a rich dressing of basmati rice with the birds' own liver puree, accompanied by blanched baby carrots, haricots verts, and a port wine reduction.
Ingredients
- 3 tbsp olive oil, divided
- 0.8 cup chopped yellow onions, divided
- 1 cup basmati rice
- 4 cup chicken stock, divided
- 2 each bay leaves
- 4 each squabs, glove-boned with giblets reserved
- 3 clove garlic, crushed
- 3 tbsp unsalted butter
- 0.3 cup chopped celery
- 0.5 tsp chopped garlic
- 1 dash brandy
- 0.3 cup chopped green onion tops
- 1 tbsp finely chopped fresh parsley
- 20 each baby carrots, blanched
- 20 each haricots verts, blanched
- 1 cup port wine, reduced by half (hot)
Instructions
- 1
Preheat oven to 400°F. Heat 1 tbsp oil in a sauté pan. Add 1/2 cup onions, season with salt and pepper, and sauté 1 minute. Add rice, stir to coat, cover with 2 cups stock and 1 bay leaf. Bring to a simmer, cover, and cook until al dente. Cool.
- 2
Simmer the gizzards and hearts in 1 cup stock with 1 bay leaf and crushed garlic for 20 minutes. Strain. Clean livers of veins and pat dry.
- 3
In a hot pan, melt 1 tbsp butter until smoking. Season livers with salt and pepper. Sear quickly on both sides. Remove.
- 4
Add remaining onions, celery, and garlic to the pan. Scrape up brown bits. Remove from heat, add brandy, and deglaze. Cool. Purée gizzards, hearts, livers, and vegetable mixture in a food processor until smooth.
- 5
Season squabs with salt and pepper. Heat remaining oil in an oven-proof pan until smoking. Sear squabs skin-side down for 2 minutes. Flip and transfer to the oven. Roast 8 minutes until golden.
- 6
In a large sauté pan, combine the cooked rice, liver purée, and remaining stock. Sauté until heated through. Stir in green onions and parsley. Sauté the blanched carrots and beans in remaining butter.
- 7
Mound the rice in the center of each plate. Lay squabs on top. Arrange vegetables around. Spoon port reduction over squab and serve.