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

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources