Roasted Breast of Squab Recipe | Entree Recipes | PBS Food

Roasted Breast of Squab

Recipe courtesy of Culinary Travels with Dave Eckert
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With Salt Spring Island Goat’s Camambert Cassis Red Onion Compote

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    Ingredients

  • 1 c cornmeal
  • 1 c milk
  • 1 c parmesan
  • 1 red onion
  • 1 c balsamic vin.
  • 1 orange zested
  • Splash of cassis
  • 1 c Veal demi glace
  • 1 cup white wine
  • 1 tablespoon Red wine vinegar
  • Sprig of rosemary&crushed juniper berry

    Directions

  1. Bring milk to a boil, add cornmeal, herbs, and parmesan.
  2. Lower temperature to med. Stir constantly, approx. 10 min.
  3. Pour onto parchment-lined baking sheet, let cool.
  4. Cut 8, 3 inch rounds.
  5. Julienne onion & place into pot with balsamic, zest and cassis.
  6. Sweat until tender.
  7. Reduce wine & vinegar by 2/3 and add veal glace and reduce by half.
  8. To serve: Layer Polenta with onion compote and slices of the Goats Camembert.
  9. Heat in 350 degree oven 5 min. or until hot & cheese is melted.
  10. Place Polenta into center of plate, slice squab in half on bias, drizzle sauce and garnish with dressed frisee or greens.
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