Chef Makoto Ono,
Gluttons Bistro
The exotically scented, salty squab is balanced with its earthy and vibrant jus. The rich potato purée is to die for.
Ingredients
Marinade
4 squab breasts
2 tsp garlic, minced
2 tsp ginger, minced
1/4 cup shallots, minced
1 Tbsp five spice powder
2 Tbsp rice wine vinegar
1 Tbsp brown sugar
1/2 cup Kikkoman soy sauce
Sauce
1/4 cup each carrots, celery, onion and leek, chopped
1 cup red pepper, chopped
2 Tbsp olive oil
1 Tbsp garlic, minced
2 Tbsp butter
1/4 cup sherry vinegar
1/4 cup white wine
1 L squab or beef stock
Potato Purée
4 large russet potatoes, peeled
1 cup 35% cream
1/2 cup butter
Method
Marinade
- Combine garlic, ginger and shallots in a pot over medium heat. Cook until fragrant.
- Add five spice powder and cook one min, stirring constantly. Add remaining ingredients.
- Cook until sugar dissolves. Strain. Cool.
- Place squab in pot and marinate at least 2 hours.
Sauce
- In a saucepan over medium high heat, caramelize vegetables in oil and 1 Tbsp butter. De-glaze pot with vinegar and wine. Add stock and bring to boil.
- Simmer and reduce by 2/3.
- Skim any impurities. Add garlic and boil one min.
- Strain.
Potato Purée
- Boil potatoes in large pot until fork tender.
- Pass through food mill, then mesh strainer. Return to pot.
- Over medium high heat, add cream and butter. Stir until smooth and creamy. Salt and pepper to taste.
Assembly
- Heat 1 Tbsp oil in frying pan on high heat. Lightly season squab with salt and pepper.
- Place squab, skin side down, in hot pan. Press lightly with the back of a spoon so the skin gets really crispy. Cook 1 min.
- Transfer pan to 350˚F oven for two min.
- Remove and return to stove. Flip breast and cook 1 min on medium high heat.
- Add 1 Tbsp butter to sauce for shine and body.
- Garnish plate with organic rose petals.
Yield 4 servings