Squab with Cherry Compote

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.