Butterflied Squab with Piquillo Pepper Sauce
- Level: Intermediate
- Total: 40 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 1 serving
Ingredients
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
Directions
- 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.
