Squab with Apricot Wine Sauce

Squab Breasts with Apricot-Wine Sauce

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Squab Breasts with Apricot-Wine Sauce

Makes 4 Appetizer Servings

Pan-seared squab breasts in a tart, sweet, tangy sauce with a hint of umami. Served over wild rice pancakes (though you could substitute your starch of choice).

See How to Cut Up Poultry for tips on removing the breasts from whole squab.

  • 4 Squab Breasts (cut from Whole Squab or Partially Boned Squab)
  • 1 ½ cup Apricot Nectar
  • ¾ cup Gewürztraminer Wine
  • 2 tsp Tamari Soy Sauce
  • 2 tsp Lemon Juice
  • 2 tsp Cornstarch



In a frying pan combine the apricot nectar and wine. Bring to a simmer until it has reduced in volume by 2/3rds.

Salt the squab breasts and lay them, skin side down, in a hot, oiled, cast-iron skillet. Sear until a brown crust is formed, then flip them and continue to cook until the other side also develops a crust.

Mix the tamari soy sauce, lemon juice and corn starch to make a slurry. Stir the slurry into the apricot sauce and simmer until it thickens. Add salt & pepper to taste.

Serve the squab breasts drizzled with the apricot sauce with wild rice pancakes or your choice of sides.

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