Name: Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Ingredients: 1-ounce duck fat; 2 squab, boned, breast, leg; Salt and pepper, to taste; Squab carcasse used to make consomme; 3 quince, peeled reserve peelings; 1 sprig rosemary; 1-inch piece ginger, sliced; 1 tablespoon quince berry tea; 4 ounces white wine; 1 cup sugar; 1 cup honey; 1 star anise; 1 cinnamon stick; 2 cloves; 1 vanilla bean, scrapped; 1 tablespoon pu-erh tea; 1 turnip, cut to brunoise and blanched; 1 leek, cut to brunoise and blanched; 1 carrot, cut to brunoise and blanched; 1 celery, cut to brunoise and blanched; 16 ounces squab consumme; 1 tablespoon soy sauce; 2 tablespoon chopped chives; 2 tablespoons butter; 4 bunches lamb quarters, greens or spinach; 6 yellow baby carrots, peeled, sliced lengthwise; 6 white baby carrots, peeled, sliced lengthwise; 2 ounces vegetable stock; Chervil, for garnish

Directions

FOR SQUAB: Heat saute pan until almost smoking, and add duck fat. Season squab breast and legs. Saute skin side down until crispy. Flip over and cook until breast are medium rare and leg cooked through. FOR QUINCE: Place quince and peelings in a saucepan and add rosemary, ginger, quince berry tea, vanilla bean and other ingredients. Cook until tender and slice quince into medallions. FOR CONSOMME: Mix tea with squab consomme and soy. Bring to boil. Let steep for 2 minutes. Strain through a fine strainer. Add brunoise vegetables and chives. Reserve warm. FOR GARNISHES: Heat butter in saute pan, add lambs quarters and season with salt and pepper. Add baby carrots and vegetable stock. Cook to glacee. TO SERVE: In a large serving bowl, place lamb quarters and carrots. Top with quince and top with squab. Spoon consomme around. Garnish with chervil.;

Recipe courtesy of Ken Oringer, Clio Restaurant, Boston, MA

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Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme