Butterflied Squab With Piquillo Pepper Sauce
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
39
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Canola Oil1
Salt1 tbsp
Unsalted Butter2 tbsps
Olive Oil1 medium
Carrot (coarsely chopped)1 small
Celery (stalk, coarsely chopped)1 large
Onion (coarsely chopped)2 cloves
Garlic (chopped)1 cup
Port1 cup
Red Wine3 cup
Chicken Stock2 tbsps
Creme FraicheDirections:
1
Heat the canola oil in a large saute pan over medium-high heat
2
Sprinkle the squab with salt and black pepper and place in the pan, breast-side down
3
Add the butter and cook the squab until the skin is golden brown
4
Flip the squab, and continue to cook until medium rare
5
Transfer to a plate and let rest
6
Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat
7
Cook the carrots, celery and onions until lightly browned
8
Stir in the garlic and cook 1 minute
9
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
10
Add the stock and cook until reduced by half, then stir in the creme fraiche
11
Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat
12
Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers
13
Taste and season with salt and freshly ground pepper