📝 About This Recipe
This elegant dish celebrates the rich, dark, and silky flesh of young pigeon, a cornerstone of classic French haute cuisine. The squab is meticulously pan-seared to achieve a crisp, mahogany skin while maintaining a succulent, medium-rare interior that tastes faintly of wild game and iron. Finished with a glossy, reduced jus made from the roasted carcasses, this is a sophisticated masterpiece that brings the refinement of a Michelin-starred kitchen to your dining table.
🥗 Ingredients
The Poultry
- 2 pieces Whole Squab (approx. 1 pound each, heads and feet removed, giblets reserved)
- 1 tablespoon Kosher Salt (for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
- 4 tablespoons Unsalted Butter (chilled and cubed)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
The Jus and Aromatics
- 2 pieces Squab Carcasses (chopped into small pieces (from the birds))
- 2 pieces Shallots (finely sliced)
- 4 pieces Garlic Cloves (smashed)
- 6 sprigs Fresh Thyme (divided)
- 1/2 cup Dry Red Wine (such as Pinot Noir)
- 1.5 cups Dark Veal or Chicken Stock (high quality, unsalted)
- 1 tablespoon Cold Butter (for mounting the sauce)
👨🍳 Instructions
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1
Prepare the squab by removing the wishbone to make carving easier. Carefully remove the legs and breasts from the carcass, keeping the skin intact. Reserve the carcasses and giblets for the jus.
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2
Using a heavy knife or kitchen shears, chop the reserved carcasses into 1-inch pieces. This increases the surface area for browning and flavor extraction.
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3
In a small saucepan, heat a tablespoon of oil over medium-high heat. Brown the carcass pieces and giblets until they are deeply caramelized and dark golden brown, about 8-10 minutes.
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4
Add one sliced shallot, 2 smashed garlic cloves, and 2 sprigs of thyme to the saucepan. Sauté for 2 minutes until fragrant.
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5
Deglaze the pan with the red wine, scraping the bottom to release the fond. Reduce the wine by half.
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6
Add the stock and simmer gently over medium-low heat for 25 minutes. Strain through a fine-mesh sieve (chinois) into a clean pan and reduce further until it coats the back of a spoon. Set aside.
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7
Pat the squab breasts and legs extremely dry with paper towels. Season generously with kosher salt and pepper on all sides.
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8
Preheat a heavy stainless steel or cast-iron skillet over medium-high heat with the grapeseed oil.
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9
Place the squab legs in the pan first, skin-side down. Cook for 3 minutes, then add the breasts, skin-side down. Press lightly with a weight or spatula to ensure even skin contact.
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10
Sear the breasts for 3-4 minutes until the skin is crisp and mahogany. Flip both breasts and legs over.
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11
Add the 4 tablespoons of cubed butter, the remaining garlic, and the remaining thyme sprigs to the pan. As the butter foams, tilt the pan and continuously spoon the hot fat over the squab (arroser) for 2-3 minutes.
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12
Remove the breasts when they reach an internal temperature of 130°F (54°C) for medium-rare. Let them rest on a warm plate for at least 5-8 minutes. Continue cooking the legs for 2 more minutes if needed.
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13
While the meat rests, bring the reduced jus back to a simmer. Whisk in the final tablespoon of cold butter to create a glossy, emulsified sauce. Season with salt if necessary.
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14
To serve, slice the squab breasts on a bias and arrange on warmed plates alongside the legs. Spoon the rich jus generously over the meat.
💡 Chef's Tips
Always allow the squab to reach room temperature for 20 minutes before cooking to ensure an even sear. Do not overcook the breast; squab is best enjoyed medium-rare (pink in the middle), as it becomes tough and metallic if cooked to well-done. Using a 'weight' like a small small press or another heavy pan during the initial sear ensures the skin stays flat and becomes perfectly crispy. If you don't have veal stock, use a high-quality chicken stock and reduce it further with a teaspoon of tomato paste for depth.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine like a French Burgundy or an Oregon Pinot Noir to complement the gamey notes. Serve alongside a silky parsnip purée or buttery pommes purée to soak up the extra jus. Sautéed wild mushrooms (chanterelles or porcini) add an earthy dimension that fits the dish perfectly. A side of wilted spinach with a touch of nutmeg provides a bright, bitter contrast to the rich meat.