Best 3 Stephens Roast Squab With Seville Orange Confit Recipes

ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD

Steps:

• Preheat oven to 450°F.
• Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.
• Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.
• Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
• Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
• Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
• Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
• Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
• Toss bread salad with parsley and lemon juice and serve with squabs.

ORANGE CONFIT

Steps:

• Fill a saucepan large enough to hold oranges with water; bring to a boil. Blanch oranges for 30 seconds, then remove, change water and repeat. Carefully quarter oranges through their poles. Return them to saucepan with half the sugar and water to cover. Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered. Cook for 8 hours, then remove from heat and let sit overnight.
• Drain oranges and repeat process with remaining sugar and water to cover. Oranges are done when very tender but not falling apart, from 1 to 8 hours. Remove pot from heat and let cool, then refrigerate oranges with their syrup. Oranges will keep, refrigerated, for several weeks.
• Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.

CLASSIC REUBENS

Steps:

• In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.
• In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.