Sonoma Squab with Potato-Onion Galette
Roast squab seasoned with juniper berries, bay leaves and thyme, served with fried potato cake wedges topped with leek and shallots.
8 1-lb. squabs
10 juniper berries, crushed
4 bay leaves, crushed
1 tsp. dried thyme, crushed
1 tsp. sea salt
1⁄4 tsp. ground black pepper
1 cup sweet white wine
6 medium onions, thinly sliced
6 oz. bacon, in 1⁄4-in. pieces
1⁄2 cup clarified butter
6 potatoes, peeled, thinly sliced
3 lb. leeks, white part only, in 1⁄4-in. rings
1⁄4 cup butter
1⁄4 cup olive oil
2 shallots, minced
1⁄2 oz. chives, minced
8 oz. chervil, chopped
1. Rinse, dry and tie each squab. In a small bowl, combine juniper berries, bay leaves, thyme and season. Sprinkle over birds. Drizzle each bird with wine and cover. Refrigerate 4-6 hr.
2. Roast squab at 450° F for 10 min. Reduce heat to 325° F and roast 40-45 min., basting frequently with pan juices and additional wine, until done.
3. Meanwhile, in a skillet, season onions and sauté until golden brown. Blanch bacon for 30 sec.; drain and mix with onions. Set aside.
4. In a skillet, melt clarified butter and layer potato slices, overlapping slightly. Season and repeat for 3 layers. Cover with buttered parchment paper and weigh with a smaller skillet. Cook over moderate heat until bottom is golden brown. Remove weight and paper and turn galette over. Place in a 375° F oven and cook until golden and crisp. Remove from oven and keep warm.
5. Just before serving, blanch leeks 4-5 min. in salted water until tender. Drain and toss with butter and oil. Add shallot and season to taste.
6. Spread onion mixture over potato cake and top with leeks. Sprinkle generously with chives and cut into wedges. Arrange squab and galette wedges on a plate and sprinkle with chervil.