📝 About This Recipe
This exquisite dish represents the pinnacle of French haute cuisine, marrying the lean, gamey tenderness of young pigeon with the buttery decadence of Hudson Valley foie gras. The squab is prepared with a classic technique—pan-seared then butter-basted—to ensure a succulent rosy interior and crisp skin. Finished with a sophisticated black cherry and port reduction, this recipe offers a masterclass in balancing rich fats with vibrant, acidic fruit notes.
🥗 Ingredients
The Squab
- 2 pieces Whole Squab (approx. 1lb each, cleaned and room temperature)
- 4 tablespoons Unsalted Butter (for basting)
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
The Foie Gras
- 2 slices Fresh Foie Gras (roughly 2oz each, kept chilled until use)
- 1 pinch Maldon Sea Salt (for finishing)
Black Cherry Port Sauce
- 1 Shallot (finely minced)
- 1/2 cup Ruby Port (high quality)
- 2 tablespoons Dark Cherry Preserves (or fresh pitted cherries)
- 1/2 cup Veal Demi-Glace (rich and reduced)
- 1 teaspoon Balsamic Vinegar (aged)
Vegetable Accompaniment
- 4 cups Baby Spinach (washed and dried)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the squabs from the refrigerator 30 minutes before cooking to bring them to room temperature.
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2
Pat the squab skins extremely dry with paper towels. Season generously with kosher salt and freshly cracked black pepper inside and out.
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3
In a heavy oven-proof skillet, heat the grapeseed oil over medium-high heat until shimmering. Place the squabs in the pan, breast-side down, and sear for 3 minutes until the skin is golden brown.
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4
Turn the squabs onto their backs. Add the 4 tablespoons of butter, thyme sprigs, and smashed garlic to the pan. Once the butter foams, spoon it repeatedly over the birds for 2 minutes.
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5
Transfer the entire skillet to the oven. Roast for 8-10 minutes for medium-rare (internal temperature of 130°F/54°C). Squab is best served pink; overcooking will make it taste metallic.
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6
Remove the squabs from the pan and place them on a warm plate. Tent loosely with foil and let rest for at least 10 minutes. This is crucial for juice redistribution.
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7
While the birds rest, prepare the sauce. Pour off most of the fat from the skillet, leaving about 1 tablespoon. Sauté the minced shallots over medium heat for 2 minutes until translucent.
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8
Deglaze the pan with the Ruby Port, scraping up the browned bits (fond). Let the port reduce by half.
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9
Whisk in the demi-glace and cherry preserves. Simmer for 5-7 minutes until the sauce coats the back of a spoon. Stir in the balsamic vinegar and season to taste.
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10
Prepare the foie gras: Score a crosshatch pattern into both sides of the cold foie gras slices. Season with salt.
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11
Heat a small, dry non-stick pan over high heat. Once smoking, sear the foie gras for 45-60 seconds per side until deeply caramelized and just starting to soften in the center. Drain on a paper towel.
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12
Quickly sauté the spinach in the same pan used for the foie gras (using a teaspoon of the rendered fat) for 1 minute until wilted. Season with salt and nutmeg.
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13
To serve, carve the squab by removing the breasts and legs. Place a bed of spinach in the center of the plate, arrange the squab pieces on top, and crown with the seared foie gras.
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14
Drizzle the warm cherry port sauce around the plate and finish the foie gras with a sprinkle of Maldon sea salt.
💡 Chef's Tips
Always keep your foie gras in the refrigerator until the very second it hits the pan; if it's too warm, it will melt into a puddle of oil rather than searing. Do not overcook the squab—unlike chicken, squab is a red-meat bird and is most delicious when served medium-rare to medium. If you cannot find veal demi-glace, reduce 2 cups of high-quality beef stock with a splash of red wine until it reaches a syrupy consistency. Use a very sharp boning knife to remove the breasts from the carcass after resting to ensure clean, professional-looking cuts.
🍽️ Serving Suggestions
Pair this rich dish with a structured French Pinot Noir or a matured Bordeaux to cut through the fat of the foie gras. Serve alongside a silky parsnip purée or pommes purée for a classic starch pairing. A side of honey-glazed heirloom carrots adds a lovely sweetness that complements the cherry sauce. For an extra touch of luxury, shave fresh black truffles over the dish just before serving.