Squab with Piquello Peppers and Almonds

1 review, 3 star(s). 100% would make again

Ready in 1 hour 30 minutes

Kellers Pigeon


-- Squab --
2 ea Squab; 300-380g each
200 g Kosher Salt
14 g Duck Fat, Rendered; see p. 270
Oil, Canola
65 g Foie Gras Fat, Rendered; see p. 270
Sel Gris
Pepper, black; ground
18 g Almonds, Marcona; ground
-- Piquello Pepper Coulis --
40 g Olive oil
10 g Shallot; thinly sliced
Cayenne pepper
400 g Red bell pepper; juice only
225 g Piquillo Peppers; whole
-- Fennel --
1 Fennel; bulb
Olive oil
Kosher Salt
Sugar, Granulated
10 g Stock, Chicken; see p 257
14 g Butter, Unsalted
-- Date Puree --
220 g Wine, White, Dry
220 g Water
210 g Sugar, Granulated
10 ea Coriander Seeds
10 ea Peppercorns, Black
4 ea Cloves
1 ea Star anise
10 ea Dates, Medjool
67 g Quick Squab Sauce; p. 260
14 g Butter, Unsalted; at room temp
Vinegar, Sherry; dash
Kosher Salt

Original recipe makes 4 Servings



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Calories Per Serving: 614 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Thanks for the ingredients list, sounds yum. Please would you add preparation and cooking instructions, then i can rate with 5 stars, maybe? :-)
JBkitch 4y ago

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