📝 About This Recipe
This dish epitomizes Contemporary American Fine Dining by balancing the rich, gamey depth of squab with the earthy sweetness of winter root vegetables and the bright acidity of seasonal stone fruit. The squab is prepared with a classic French technique, ensuring a crisp skin and a succulent, medium-rare interior that melts on the tongue. A vibrant cherry gastrique cuts through the richness, while the velvet-smooth parsnip purée provides a sophisticated, creamy foundation.
🥗 Ingredients
The Squab
- 2 pieces Whole Squab (approx. 1lb each, cleaned and room temperature)
- 3 tablespoons Unsalted Butter (for basting)
- 4 sprigs Thyme (fresh)
- 2 cloves Garlic (crushed)
- to taste Kosher Salt and Black Pepper
Parsnip Purée
- 1 lb Parsnips (peeled and sliced into thin rounds)
- 1 cup Heavy Cream
- 1/2 cup Whole Milk
- 2 tablespoons Unsalted Butter (cold, cubed)
Cherry Gastrique
- 1 cup Fresh Bing Cherries (pitted and halved)
- 1 piece Shallot (minced)
- 1/4 cup Red Wine Vinegar
- 2 tablespoons Granulated Sugar
- 1/2 cup Chicken or Duck Stock (high quality)
Garnish
- 1 handful Micro-greens or Watercress (for freshness)
- 4-6 pieces Parsnip Chips (thinly shaved and fried)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the squab from the refrigerator 30 minutes prior to cooking to ensure even roasting.
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2
Start the purée: In a medium saucepan, combine sliced parsnips, cream, and milk. Simmer over medium-low heat for 15-20 minutes until parsnips are completely tender when pierced with a fork.
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3
While parsnips simmer, prepare the gastrique. In a small heavy-bottomed saucepan, melt the sugar over medium heat until it turns a light amber caramel. Carefully deglaze with red wine vinegar (it will steam vigorously).
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4
Add the minced shallots and halved cherries to the gastrique. Simmer for 5 minutes, then add the stock. Reduce the liquid by half until it reaches a syrupy consistency. Season with a pinch of salt and set aside.
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5
Finish the purée: Strain the parsnips, reserving the liquid. Transfer parsnips to a high-speed blender. Blend with cold butter and a splash of the cooking liquid until perfectly smooth. Pass through a fine-mesh chinois for a true fine-dining texture. Season with salt and keep warm.
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6
Prepare the squab: Pat the skin extremely dry with paper towels. Season generously with kosher salt and black pepper, including the cavity.
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7
In an oven-proof stainless steel or cast iron skillet, heat a thin layer of oil over medium-high heat until shimmering. Place squab breast-side down to sear the skin for 2-3 minutes until golden brown.
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8
Flip the birds onto their backs. Add the 3 tablespoons of butter, thyme sprigs, and crushed garlic to the pan. Baste the squab with the foaming butter for 1 minute.
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9
Transfer the entire skillet to the oven. Roast for 8-10 minutes. Use a meat thermometer to pull the squab when the internal breast temperature reaches 130°F (54°C) for a perfect medium-rare.
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10
Remove squab from the pan and let rest on a warm plate for at least 8 minutes. This is crucial for juice retention.
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11
To plate: Spoon a large dollop of parsnip purée onto the center of each plate and use the back of the spoon to create a 'swoosh'.
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12
Carve the squab by removing the breasts and legs. Place the meat over the purée. Drizzle the cherry gastrique around the plate, ensuring each bite gets some sauce and fruit.
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13
Garnish with parsnip chips and micro-greens. Serve immediately while the skin is crisp and the purée is silky.
💡 Chef's Tips
Always pat the squab skin dry; moisture is the enemy of a crisp, golden crust. Do not overcook the squab; it is a dark meat bird and is best enjoyed medium-rare—overcooking leads to a metallic, 'livery' taste. Passing the purée through a chinois or fine-mesh sieve is the secret to that professional, glass-smooth mouthfeel. If the gastrique becomes too thick, whisk in a teaspoon of warm water or stock to loosen it back to a glaze. Resting the meat is mandatory; if you cut it too soon, all the beautiful juices will run out onto the board instead of staying in the meat.
🍽️ Serving Suggestions
Pair with a medium-bodied Pinot Noir from the Willamette Valley to complement the cherry notes. A side of honey-glazed heirloom carrots adds a lovely crunch and visual appeal. Serve with a crusty sourdough baguette to mop up the remaining parsnip purée and gastrique. A glass of sparkling Rosé also works beautifully to cut through the richness of the squab and butter.