Roasted Squab With Seville Orange Confit
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 3 | Whole squab -, 1 lb ea | |
| 1/2 | c | Olive oil, plus |
| 2 | T | Olive oil |
| 2 | Shallots, minced | |
| 1 | Shallot, roughly chopped | |
| 2 | Garlic cloves, minced | |
| 5 | Garlic cloves, unpeeled | |
| 1 | Sprig thyme | |
| Zest of 1 Seville orange | ||
| 1/4 | c | Sherry vinegar |
| 1 | T | Honey |
| 1/2 | c | Seville orange juice |
| 2 | c | Veal stock |
| Salt | ||
| Freshly-ground black pepper | ||
| === SEVILLE ORANGE CONFIT | ||
| === | ||
| 1 | Peeled Seville orange | |
| minced | ||
| 1 | Seville orange peel, minced | |
| 1/2 | c | Sugar |
| 4 1/2 | t, 1 1/2 Other Carbohydrates |
INSTRUCTIONS
Make the Seville Orange Confit: Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; and strain. Bring 1 cup water and sugar to a boil, and add orange peel. Reduce heat to low, and simmer until tender, about 5 to 7 minutes. Set aside. (Makes about 1 cup) Place a squab on a work surface, and with a sharp knife, remove wings and cut each wing into two pieces. Cut neck from body, and cut the body in half. Remove backbone. Split the squab in half through the breastbone. Cut off the first joint of each leg of the squab. Set all squab bones aside. Make a small slit in the excess skin of the breast. Tuck the end of the leg into this slit. Place the halved squabs in a shallow baking dish. Add 1/4 cup olive oil, minced shallots, minced garlic, thyme, and orange zest to the baking dish, tossing to combine. Cover and let marinade in refrigerator for 24 hours. In a large, heavy-bottomed saucepan, heat remaining 1/4 cup olive oil over medium-high heat. When just beginning to smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled garlic and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes. Add sherry vinegar and honey, and stir to combine. Cook until pan is dry. Add orange juice, and cook until reduced and syrupy. Transfer to a small saucepan. Add veal stock, and reduce heat to low, simmering very slowly for 40 minutes. Remove from heat, and strain through a fine sieve, pushing hard on the solids. Whisk in 1 tablespoon olive oil, and season with salt and pepper. Heat oven to 500 degrees. Remove squab from marinade. Season both sides of the squab with salt and pepper. Heat 1 tablespoon olive oil in a large heat-proof skillet over high heat. Add squab, skin-side down, to the skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8 to 10 minutes for medium. Remove from oven and serve with sauce and orange confit drizzled over squab. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 289 Calories (kcal); 23g Total Fat; (68% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 388mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 227
Total Fat: 25.6g
Cholesterol: 9.8mg
Sodium: 248.1mg
Potassium: 735mg
Carbohydrates: 55.1g
Fiber: <1g
Sugar: 19.5g
Protein: 7.5g