Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Squab with Cherry Compote

June 28, 2016

Yield: 4 servings

Serving size: 1 squab

 

4 whole squabs; backbone removed, marinated 

3T ghee or clarified butter

½ pound cherries

3T Madeira wine

¼ cup chicken stock

Splash of raspberry vinegar

 

Marinade:

1 cup late harvest wine

2 cups extra virgin olive oil

Peeled zest of 1 orange,

1 lemon (be careful to leave the white pith off)

5 star anise pods

10 whole peppercorns

3 cloves

10 sprigs fresh thyme

10 sprigs parsley

1 sprig rosemary

 

Marinate squab for 8 hours or overnight.

 

Remove squab from marinade, pat dry, season with Kosher salt and fresh ground black pepper.  Cook slowly on skin side to brown in a cast iron pan with a small amount of clarified butter or ghee.  Remove the squab from the pan and add the cherries, vinegar, Madeira and stock and heat to a simmer.  Return the squab skin side up to the pan and place in preheated 400-degree oven, and roast for 10 minutes so the flesh is still a little pink.

 

Serve the squab with the cherries on a bed of arugula with roasted fingerling potatoes.

Please reload

Featured Posts

The elusive quince

December 3, 2018

1/8
Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload