Grilled Squab Recipe

Inspired by BOTANIST

Time45m

Serves2

Chef Hector Laguna's dish with black garlic, berries, foie gras, and cognac jus.

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Ingredients

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1
Prepare the Squab
Preheat the grill to medium-high heat. Season the squab with olive oil, salt, and black pepper. Make sure to coat both the outside and inside of the squab.
2
Grill the Squab
Place the squab on the grill, breast side down. Grill for about 6-7 minutes on each side, until the internal temperature reaches 145°F (63°C). Remove from the grill and let rest.
3
Make the Black Garlic Sauce
In a small saucepan, combine the black garlic, mixed berries, and cognac. Simmer on low heat for about 10-15 minutes until the berries break down and the sauce thickens. Blend until smooth and strain if desired.
4
Prepare the Foie Gras
In a separate skillet, sear the foie gras over medium heat for about 1-2 minutes per side until golden brown and crispy. Remove and drain on paper towels.

5
Serve
Slice the grilled squab and arrange on a plate. Drizzle the black garlic and berry sauce over the top. Place the seared foie gras alongside the squab and garnish with additional fresh berries if desired.