Squab on Haricots Verts

Total Time:
1 hr 40 min
1 hr 15 min
25 min

2 large entree salads

  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil plus 1 teaspoon olive oil, in all
  • 1 teaspoon finely minced garlic
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon drained capers
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon salt
  • 2 squab (1 1/2 pound each), split, back bone removed
  • 1/2 pound haricots verts, blanched al dente, cooked until tender and cooled under cold water
  • For the Tomato Relish:
  • 2 lovely ripe tomatoes, seeded, cored and medium diced, all juices reserved
  • 1/4 teaspoon sugar
  • 1 tablespoon finely minced shallots
  • 1/2 teaspoon fresh chopped thyme
  • 1/2 teaspoon finely chopped orange zest
  • Salt and pepper

Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and place the four pieces of squab into the marinade. Cover and allow to sit at room temperature for 1 hour. Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon olive oil. Mix well and set aside.

In a medium non stick oven proof saute pan heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices.

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    Recipe courtesy of Robert Irvine