Roasted California Squab And Confit Recipe
Rhubarb, Juniper Berry, Campari and Endive “a l’Etuvee”. Chef’s Notes: In 1947, while on correspondence in Rome for the Coshocton Tribune, Orson Welles encountered a “new” drink, the Negroni, remarking that “the bitters are excellent for your liver, the gin is bad for you. They balance each other out.” Balance is what we are after in this sumptuous dish of juniper-scented roasted California Squab and spring rhubarb tinged with Campari. Finished with a robust squab jus and a hint of orange, we can see why this is such a classic.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
Prepare the Squab
Preheat your oven to 375°F (190°C). Rinse the squab under cold water and pat dry with paper towels. Season the squab inside and out with salt and black pepper. Rub with olive oil and sprinkle with crushed juniper berries.
Roast the Squab
Place the squab on a roasting rack in a roasting pan. Roast in the preheated oven for about 30-35 minutes, or until the internal temperature reaches 160°F (71°C). Baste occasionally with the juices.
Prepare the Rhubarb
While the squab is roasting, cut rhubarb into 1-inch pieces. In a small saucepan, combine the rhubarb, Campari, and a pinch of salt. Cook over medium heat until the rhubarb is tender, about 5-7 minutes.
Assembly
Plate the Dish
Once the squab is roasted, remove it from the oven and let it rest for 5-10 minutes before carving. On each plate, place a bed of sautéed endive, top with pieces of roasted squab, and spoon the rhubarb mixture around. Drizzle with squab jus and finish with a sprinkle of orange zest.