Sonoma Squab with Potato-Onion Galette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A fragrant blend of seasonings infuses this roasted squab. The tender squab is then nestled among crisp potato galette wedges for a great contrast of flavors and textures.

Ingredients

For the Squab:
4 fresh squab (1 lb. each)
5 juniper berries, crushed
2 bay leaves, crushed
1⁄2 tsp. dried thyme, crushed
1⁄2 tsp. kosher, sea, or coarse salt
1⁄8 tsp. freshly ground black pepper
1⁄2 cup sweet white wine

For the Galette:
3 medium onions, sliced very thin
2 bacon strips (11⁄2 oz. each), cut into 1⁄4-in. pieces
1⁄4 cup clarified butter or duck fat
3 potatoes, peeled and thinly sliced and sprinkled with salt and freshly ground white pepper, to taste
1 1⁄2 lb. leeks, white part only, cut into 1⁄4-in. rings
2 tbsp. olive oil
2 tbsp. butter
1 shallot, finely minced
1⁄4 oz. chives, finely minced
4 oz. chopped chevril or flat leaf parsley

Steps

1. Rinse, dry, and tie each squab.

2. Combine juniper berries, bay leaves, thyme, and salt and pepper in a small bowl; mix well and sprinkle over birds, then sprinkle each bird with 2 tbsp. wine. Cover; refrigerate to mari­nate for 4-6 hr. before roasting.

3. Roast in preheated 450°F oven for 10 min. Reduce heat to 325°F and roast another 40-45 min., basting frequently with pan juices and additional wine, until juices are clear and birds are done.

4. For galette, lightly salt onions and cook, covered, until soft. Uncover and raise heat, stirring frequently, until golden brown. Blanch bacon in boiling water for 30 sec.; drain and mix with onions. Set aside in warm place.

5. Preheat oven to 375°F. Melt clarified butter or duck fat in 12-in. skillet, then layer potato slices, overlapping slightly. Sprinkle with salt and white pepper. Repeat for 3 layers. Cover with buttered parchment or wax paper; place a smaller skillet on top to weigh and press cake as it cooks. Cook over moderate heat until bottom is golden brown. Remove weight and paper. Turn over; place in oven and continue cooking until crisp around edges, tender and golden brown. Remove from oven and keep warm.

6. Just before serving, blanch leeks in boiling, salted water until tender, about 4-5 min. Drain and toss with 1 oz. each butter and olive oil. Season to taste with salt and white pepper. Stir in minced shallot. Set aside. Immediately spread onions over potato cake. Layer with buttered leeks and sprinkle generously with chives. Cut into wedges. Arrange squab and galette wedges on a serving plate. Sprinkle with fresh chevril.

More From FoodService Director

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources