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

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources