Squab & Foie Gras Recipe
butternut, honeycrisp apple, chestnut confit
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Ingredients
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Main Ingredients
Vegetables & Fruits
Condiments & Seasonings
Method
Preparation of Squab
- 1
Season the Squab
Preheat the oven to 180°C (350°F). Pat the squab dry with paper towels. Season the inside and outside of each squab generously with salt and black pepper.
- 2
Foie Gras Preparation
- 3
Prepare the Foie Gras
Slice the foie gras into thick pieces (about 1 cm). In a skillet over medium heat, add the foie gras slices and sear for 1-2 minutes on each side until golden brown and crispy.
Vegetable and Fruit Preparation
- 4
Prepare the Butternut Squash
Peel the butternut squash and cut it into small cubes. Toss with olive oil, salt, black pepper, and thyme.
- 5
Roast the Butternut Squash
Spread the butternut squash cubes on a baking sheet and roast in the oven for about 25 minutes, or until tender and caramelized.
- 6
Prepare the Honeycrisp Apple
Core and slice the honeycrisp apples into thin wedges. Set aside.
- 7
Plating
- 8
Plate the Dish
On a serving plate, arrange the roasted butternut squash and chestnut confit. Slice the roasted squab in half and place it next to the squash. Top with the seared foie gras and garnish with honeycrisp apple wedges. Drizzle with any remaining juices from the roasting pan.