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Maple Cured Squab Breast with Braised Lentils and Radicchio
Description
Executive Chef Jeff Longnecker, Chef Edward Palmer - Carmel Valley Ranch
Ingredients
6 each whole squab, clean and salt cavity
8 ounces kosher salt 8 ounces maple syrup 18 ounces dried green lentils 12 each garlic cloves - 6 crushed, 6 slivered 12 roma tomatoes, salt and pepper to taste 6 ounces leeks 32 ounces chicken stock, jellied & defatted 8 ounces red cooking wine 3 ounces sherry vinegar 3 ounces arugula, stemmed and cleaned 1 head radicchio, rinsed and roughly chopped 2 bunches thyme Methods/steps
Clean and salt the cavity of six whole squabs. Cure overnight in a shallow pan with salt and maple syrup. Cook lentils, crushed garlic and 1 bunch thyme in 24 ounces of chicken stock until tender. Strain and chill under refrigeration. Cut the ends off of roma tomatoes, cut in half and stand upright. Stuff tomatoes with slivered garlic and season to taste. Roast to caramelize at 350° on a sheet pan. Remove, chill and chop. Cut leeks lengthwise and braise in remaining stock, wine and thyme for 25 minutes. Reserve liquid. Oven sear squab at 400° until skin is crisp. Remove breasts. Toss lentils, leeks and tomatoes in reserved liquid over moderate heat. Add arugula, radicchio and sherry vinegar. Pour broth over a bed of lentils and top with squab breast. Garnish bowl with thyme.
Reviews
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Holiday celebrations mean different things to different people, but nothing sets the tone for said parties quite like the right combination of food and drink.Read more...
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