Butterflied Squab with Piquillo Pepper Sauce

Total Time:
40 min
10 min
5 min
25 min

1 serving

  • 3 tablespoons canola oil
  • 1 squab, butterflied (backbone, ribs and keel bone removed)
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1 medium carrot, coarsely chopped
  • 1 small stalk celery, coarsely chopped
  • 1/4 large onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/4 cup port
  • 1/4 cup red wine
  • 1/2 to 3/4 cup chicken stock
  • 2 tablespoons creme fraiche
  • 1 cup fresh parsley leaves, chopped
  • 2 sprigs fresh thyme, leaves only
  • 1 piquillo pepper, diced
  • Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.

  • Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

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