Sauteed squab recipe

Ingredients

• 2 (about 1-pound) whole squabs
• 4 tablespoons (2 ounces) unsalted butter
• 2 garlic cloves, bruised
• 1 large sprig of fresh thyme

• 4 ounces dried black Mission figs
• 1 ounce dried plums
• 1 ounce dried cherries
• ¼ cup plus 2 tablespoons (3 ounces) dry red wine
• 2 tablespoons (1 ounce) aged red wine vinegar
• Kosher salt and ground white pepper

• 1 tablespoon olive oil
• ½ small onion, chopped
• 1 ounce sliced prosciutto, chopped
• 1 garlic clove
• 1 tablespoon Mayan cocoa powder
• 2 cups (1 pint) Dark Chicken Stock

To Poach the Squabs
1. First place the squabs, butter, garlic, and thyme in a gallon zipper-lock plastic bag but don’t zip the bag shut.
2. Bring a stockpot half full of water to just below a simmer, approximately 200°F.
3. Lower the open bag into the hot water, watching out for your fingers. The water squeezes the air out of the bag. Seal the bag when the water is within ¼ inch of the zipper seal.
4. Poach the squabs in the water, maintaining the cooking temperature at 195°F–200°F for 20 minutes.
5. While the squabs poach, make an ice bath.
6. Remove the bag from the water and chill in the ice bath until completely cold, then refrigerate sealed until needed.
To Make the Dried Fruit Compote
7. Combine the dried figs, plums, cherries, wine, and wine vinegar in a small saucepan, and bring to a boil.
8. Transfer the mixture to a blender and puree.
9. Season with salt and pepper. Spoon the compote into a bowl, cover, and refrigerate until needed.
To Make the Cocoa Sauce
10. Warm the oil in a small saucepan over medium-high heat. Stir in the onion, prosciutto, and garlic. Cook until golden brown, about 5 minutes.
11. Stir in the cocoa and cook for about 1 minute, until you smell the toasted aroma.
12. Pour in the chicken stock, stir, and reduce the mixture by half. Strain through a fine-mesh sieve, discarding the solids. Keep the sauce warm on low heat if using shortly. If you are making it ahead, refrigerate covered until needed.
To Cook the Squab
13. Remove the squabs from the plastic bag and dry with paper towels. Season with salt and pepper. With a chef’s knife or cleaver, slice the squabs in half lengthwise, cutting down through the breastbone and backbone of each.
14. Warm a good ¼ inch of oil in a 10- or 12-inch skillet over medium heat.
15. Add the squab halves, a skin-side down, and sauté until the skin is nicely browned, 2–3 minutes. Turn the pieces over and cook an additional 2–3 minutes. The breast meat should still be rosy.
16. Remove the squabs from the pan and let them rest for a minute. Slice each squab half into 2 pieces, one with the breast and wing section, one with the leg section.
Putting it all Together
17. Place a spoonful of fruit compote in the center of each of 4 plates and top with 2 pieces of squab, a breast and a leg section. Spoon cocoa sauce around the plates. Garnish with greens and serve.