Squab with Piquello Peppers and Almonds

Recipes » Main Dish » Poultry - Other

Kellers Pigeon

Yield: 4 Servings Ready in 1 hours, 30 minutes

Cuisine: FrenchMain Ingredient: Squab

(3, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 4 Servings

-- Squab --

2 eaSquab; 300-380g each

200 gKosher Salt

14 gDuck Fat, Rendered; see p. 270

Oil, Canola

65 gFoie Gras Fat, Rendered; see p. 270

Sel Gris

Pepper, black; ground

18 gAlmonds, Marcona; ground

-- Piquello Pepper Coulis --

40 gOlive oil

10 gShallot; thinly sliced

Salt

Cayenne pepper

400 gRed bell pepper; juice only

225 gPiquillo Peppers; whole

-- Fennel --

1 Fennel; bulb

Olive oil

Kosher Salt

Sugar, Granulated

10 gStock, Chicken; see p 257

14 gButter, Unsalted

-- Date Puree --

220 gWine, White, Dry

220 gWater

210 gSugar, Granulated

10 eaCoriander Seeds

10 eaPeppercorns, Black

4 eaCloves

1 eaStar anise

10 eaDates, Medjool

67 gQuick Squab Sauce; p. 260

14 gButter, Unsalted; at room temp

Vinegar, Sherry; dash

Kosher Salt