Roast Squab w/ Black Truffles
Makes 2-4 Servings
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WINE PAIRING | |
|---|---|---|
| Barbaresco | ||
The earthy, savory, garlic-y, mushroom-y flavor of black truffles pairs beautifully with poultry. Here’s a very simple squab dish that has tremendous flavor.
INGREDIENTS
- 4 Semi-Boneless Squab or Whole Bone-In Squab
- 1oz Fresh Black Truffles (we used Burgundy Truffles)
- Black Truffle Salt
- 1 tbsp Unsalted Butter
- 1 stalk of Celery, large diced
- ½ Carrot, large diced
- 2 Parsley Stems
- 1 Thyme Sprig
- ¼ cup large diced Shallot
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Season the squabs inside & out with the black truffle salt.
3
Thinly slice some of the truffle and press it into the squabs’ cavities.
4
Use butchers twine to truss the squabs so that they’re closed around the inner meat & truffle.
5
Cut the wing tips and center wing joints from the squab. Sear them in a hot oiled pan with the shallot, parsley stems, carrot, thyme and celery. Cover with two cups of water & heat it to a simmer. Simmer to reduce down to a cup in volume.
6
Sear the squab on the front and sides in a hot, oiled skillet until they’re a beautiful browned color. Then flip the birds on their backs and move the skillet to the oven.
7
Roast the squabs until their breast meat reaches 135 degrees.
8
Remove the squab from the pan and cut the twine off of them.
9
Put the squab back in the skillet. Deglaze the pan with some of the squab stock you made. When it reaches a simmer, add the butter & spoon it over the squab to glaze it.
10
Plate the squab with your choice of sides & shave additional black truffle over it.