- 4 squabs
- 2 tablespoons sunflower oil
- 80g butter
- 1 onion
- 1 carrot
- 2 shallots
- 2 garlic cloves
- 1 bouquet garni
- 1 pinch cayenne pepper
- 1 pinch paprika
- 1 pinch four-spice blend
- 40g fresh ginger
- 1 small pinch turmeric
- 1 pinch ground mace
- 1 tablespoon freeze-dried pink peppercorns
- 1 tablespoon acacia honey
- 2 tablespoons red wine vinegar
- 400g red onion jam
- Salt, to taste
Difficulty: 3/5
- Peel the carrot, onion, shallots, and garlic; chop them separately. Reserve.
- Cut the ginger into fine julienne strips.
- Bone the squabs. Reserve the thighs and breasts (supremes); set aside the carcasses, wings, and necks. Season the squab pieces with cayenne pepper, paprika, four-spice blend, turmeric, and mace.
- Crush the carcasses and offal.
- Sweat half of the chopped garlic, onion, and carrot over low heat. Add the crushed offal, bouquet garni, and water. Simmer gently, skimming as needed, then reduce. Strain through cheesecloth, pressing firmly on the solids. Reserve the stock.
- In a sauté pan, combine the honey, shallots, remaining onion and carrot, vinegar, and a little water. Reduce, then add more vinegar and reduce again to the desired consistency. Incorporate the reserved squab stock. Reserve.
- Sear the squab breasts and thighs in a little butter. Remove the breasts while still pink and set aside. Finish cooking the thighs in the oven.
- Return the sauté pan to low heat and whisk in the remaining butter in small pieces until emulsified.
- Arrange the thighs and breasts on warm plates. Spoon the sauce over the meat.
- Garnish with pink peppercorns and ginger julienne. Add 2 tablespoons of red onion jam per plate.
Note: Red onion jam is made by sweating red onions with raspberry vinegar, raspberry cream, and a touch of honey until it reaches a jam-like consistency.
Created by Chef Hubert
