Laquered Squab With Long Beans
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
34
Sweetness
44
Sourness
30
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Sugar1.5 cups
Champagne Vinegar1.5 cups
Port (white)1.5 cups
White Wine (dry)1
Salt3 tbsps
Corn Oil1 tbsp
Butter1 tsp
Shallot (finely chopped)Directions:
1
For the glaze: Add the sugar to an unheated rondeau
2
Gently heat the pan, stirring constantly, to create a dry caramel
3
Stop the cooking process by adding the champagne vinegar
4
Cook and reduce by half
5
Add white port, and again reduce by half
6
Add white wine, and again reduce by half
7
Add the orange and lemon zest, cinnamon sticks, and pomegranate juice
8
Cook and reduce by half
9
Strain
10
Transfer liquid to a clean saucepot and reduce until it is a syrupy consistency
11
Season to taste with salt and pepper
12
For the vegetables: Heat 2 saute pans, and put 1 tablespoon of corn oil in each
13
Add the plantains to 1, and toss to coat
14
Add the butter to the pan, and sprinkle with sugar and a dash each of salt and pepper
15
Note: If the plantains are extremely ripe, which is ideal, you can omit the sugar: the plantains will contain enough
16
Continue to cook until the plaintains are golden, then remove them to a paper towel
17
Sprinkle with salt and pepper
18
Next, heat the other tablespoon of oil in the other pan and add the long beans
19
Coat them with the oil
20
Add the shallots and bacon, and cook all until tender
21
Add the carmelized plaintains to the pan, toss everything together, and cook for about 1 minute
22
Remove from heat and set aside
23
For the squab liver: In a saute pan, heat corn oil
24
Pan sear the liver to a rosy hue
25
Remove from heat
26
For the squab: Season the squab with salt and pepper
27
Heat a small rondeau, add 1 1/2 tablespoons of the oil and heat to the oil's smoking point
28
Place the squab in the pan, and cook on each side until a golden brown color is achieved
29
Remove from the pan and allow to rest for 12 minutes
30
Debone the squab so that you have 2 sections of meat, each consisting of half the breast meat and the meat of 1 leg
31
Heat a clean rondeau, and add the remaining 1 1/2 tablespoons of oil
32
Cook the squab meat until the fat is rendered and the skin is crisp
33
After 2 minutes, add the butter
34
When all steam has evaporated and the butter begins to bubble, baste the squab for 3 minutes
35
Remove from the rondeau and allow to rest
36
With a kitchen brush, coat the squab with the pomegranate glaze
37
Plate with warmed vegetables, and garnish with mint