📝 About This Recipe
This exquisite dish elevates the delicate, gamey richness of young pigeon to a level of unparalleled luxury through the gentle technique of butter poaching. By simmering the breasts at a precise temperature, we preserve the meat's velvety texture and vibrant ruby hue, avoiding the toughness often associated with wild game. Finished with a glossy Port wine reduction and served alongside autumnal aromatics, this is a masterclass in French-inspired fine dining that promises an unforgettable sensory experience.
🥗 Ingredients
The Squab
- 8 pieces Squab Breasts (skin-on, boneless, from 4 whole squabs)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Poaching Liquid (Beurre Monté)
- 1 lb Unsalted Butter (high quality, chilled and cubed)
- 2 tablespoons Water
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
- 1 piece Bay Leaf (fresh)
Port Wine Reduction
- 1 cup Ruby Port Wine (sweet and fortified)
- 1 piece Shallot (finely minced)
- 1/2 cup Veal or Beef Stock (high-quality brown stock)
- 1 teaspoon Balsamic Vinegar (aged)
- 1 tablespoon Cold Butter (for finishing the sauce)
Garnish and Sides
- 1/4 cup Micro-greens (for color)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Remove the squab breasts from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels.
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2
In a small saucepan over medium heat, combine the minced shallots and Ruby Port. Bring to a simmer and reduce the liquid by half.
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3
Add the veal or beef stock to the Port reduction. Continue to simmer until the sauce is thick enough to coat the back of a spoon (nappé consistency). Stir in the balsamic vinegar and set aside in a warm place.
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4
Prepare the poaching liquid by bringing 2 tablespoons of water to a boil in a medium, heavy-bottomed saucepan over medium-low heat.
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5
Reduce the heat to low and begin whisking in the chilled butter cubes, one or two at a time, to create an emulsion (Beurre Monté). Ensure the butter does not boil or it will break.
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6
Once all the butter is emulsified, add the smashed garlic, thyme sprigs, and bay leaf. Maintain a constant temperature between 160°F and 170°F (71°C - 76°C) using a kitchen thermometer.
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7
Season the squab breasts lightly with kosher salt and black pepper.
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8
Gently submerge the squab breasts into the warm butter. The meat should be completely covered. Poach for 8 to 10 minutes for a perfect medium-rare.
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9
While the squab poaches, reheat the Port reduction. Just before serving, whisk in the 1 tablespoon of cold butter to give the sauce a glossy finish and rich mouthfeel.
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10
Carefully remove the squab from the butter using a slotted spoon and transfer to a plate lined with paper towels to drain excess fat.
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11
For a crispy finish (optional), quickly sear the skin side of the poached breasts in a smoking hot dry pan for 30 seconds, though traditional poaching keeps them soft and tender.
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12
Allow the meat to rest for 3-4 minutes before slicing or serving whole to ensure the juices redistribute.
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13
Spoon a pool of the Port reduction onto the center of four warmed plates. Place two squab breasts on top of the sauce.
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14
Garnish with a sprinkle of Maldon sea salt and a few micro-greens for a professional, elegant presentation.
💡 Chef's Tips
Always use a thermometer; if the butter exceeds 180°F, the squab will overcook and lose its delicate texture. Don't discard the leftover poaching butter; strain it and keep it in the fridge for sautéing vegetables or basting steaks later. If you cannot find squab, this recipe works beautifully with duck breast, though you may need to increase poaching time by 5 minutes. Ensure the squab is medium-rare (internal temp of 130°F); overcooked squab can taste metallic and liver-like. Warm your serving plates in a low oven to prevent the delicate butter-poached meat from cooling too quickly.
🍽️ Serving Suggestions
Pair with a glass of aged Pinot Noir or a light-bodied Burgundy to complement the gamey notes. Serve alongside a silky parsnip purée or celery root mash for a textural contrast. Add honey-glazed heirloom carrots or roasted figs to enhance the sweetness of the Port reduction. A side of sautéed wild mushrooms (chanterelles or porcini) adds a wonderful earthy dimension to the dish.