STEPHEN'S ROAST SQUAB WITH SEVILLE ORANGE CONFIT
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available in gourmet markets in March and April; if necessary, you can substitute equal parts freshly squeezed lemon and orange juices.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 14
Steps:
- To make the squab: Place a squab on a work surface, and with a sharp knife, remove wings and cut each wing into two pieces. Cut neck from body, and cut the body in half. Remove backbone. Split the squab in half through the breastbone. Cut off the first joint of each leg of the squab. Set all squab bones aside. Make a small slit in the excess skin of the breast. Tuck the end of the leg into this slit. Place the halved squabs in a shallow baking dish.
- Add 1/4 cup olive oil, minced shallots, minced garlic, thyme, and orange strips to the baking dish, tossing to combine. Cover and let marinate in refrigerator for 24 hours.
- In a large, heavy-bottomed saucepan, heat 1/4 cup olive oil over medium-high heat. When just beginning to smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled garlic and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes.
- Add sherry vinegar and honey, and stir to combine. Cook until pan is dry. Add orange juice, and cook until reduced and syrupy. Transfer to a small saucepan. Add veal stock, and reduce heat to low, simmering very slowly for 40 minutes. Remove from heat, and strain through a fine sieve, pushing hard on the solids. Whisk in 1 tablespoon olive oil, and season with salt and pepper. Set aside.
- Preheat oven to 500 degrees. Remove squab from marinade. Season both sides of the squab with salt and pepper. In a large oven-proof skillet, heat remaining 1 tablespoon olive oil over high heat. Add squab, skin side down, to the skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8 to 10 minutes.
- While the squab is roasting, make the confit: Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; strain. In another small saucepan, bring 1 cup water and sugar to a boil; add blanched orange peel. Reduce heat to low, and simmer until tender, 5 to 7 minutes. Set aside to cool slightly.
- Remove squab from oven, and serve with sauce and orange confit drizzled over squab.
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Londeka Rouxy
[email protected]This is my go-to recipe for squab. It's always a hit with my family and friends.
Angel Price
[email protected]I love this recipe! The squab is always cooked perfectly and the Seville orange confit is a delicious and easy way to add a touch of elegance to the dish.
JazlynDj Saner
[email protected]This recipe is a bit pricey, but it's worth every penny. The squab is melt-in-your-mouth tender and the Seville orange confit is a perfect complement.
umair shaikh
[email protected]I've made this recipe several times and it always turns out perfectly. The squab is always tender and juicy, and the Seville orange confit is the perfect balance of sweet and tart.
Cirino Mata
[email protected]This recipe is a great way to impress your guests. The squab is cooked perfectly and the Seville orange confit is a delicious and unique touch.
Steven Allen
[email protected]I would recommend this recipe to anyone who loves squab. The Seville orange confit is a great addition and adds a lot of flavor to the dish.
bryan baker
[email protected]Overall, I thought this recipe was just okay. The squab was a bit bland and the Seville orange confit was too overpowering.
Itumeleng Machipa
[email protected]This recipe was a bit too complicated for me. I ended up burning the squab and the Seville orange confit was too sweet.
Lorianne Gonzalez Baez
[email protected]I'm not sure what went wrong, but my squab turned out dry and tough. The Seville orange confit was good, but it couldn't save the dish.
Zubair Rokibat
[email protected]Wow! This dish was amazing! The squab was cooked to perfection and the Seville orange confit was a perfect complement. I will definitely be making this again for special occasions.
aliumair kamboh
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The squab was fall-off-the-bone tender and the Seville orange confit was a perfect balance of sweet and tart.
Christine Weir
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squab, but I'm so glad I did! The squab was cooked perfectly and the Seville orange confit added a wonderful flavor.
Please marry me Brian May
[email protected]Absolutely divine! The squab was tender and juicy, and the Seville orange confit was the perfect accompaniment. This recipe is a keeper.
A S A B O Y
[email protected]I've never cooked squab before, but this recipe made it easy. The instructions were clear and concise, and the end result was a delicious and impressive dish.
Izan ali
[email protected]This dish was a hit at my dinner party! The squab was cooked perfectly and the Seville orange confit added a delicious sweetness and tanginess. I will definitely be making this again.