3-Part Recipe
Part 1

BLiS Sauteed Squab with Bourbon Maple Glaze
Serves 4 with BLiS Sauteed Squab with Bourbon Glaze &
Pan Roasted Foie Gras*

Ingredients

• 4 squab breast single frenched wing
  
• Salt & pepper
  
• 1tbs. BLiS Bourbon Maple Syrup
  
• 1tbs. BLiS “Elixer” Double Solera Sherry Vinegar

Method

• Mix BLiS Bourbon Maple Syrup and Elixer Vinegar, set aside.
  
• Sauté seasoned squab skin side down on medium high heat, turning once when dark golden brown. Brush syrup & vinegar glaze generously on skin side.
  
• Take off heat let, breast stay in pan, roll squab in glaze until well coated and glazed; about 2 min.
  
• Serve over slice of Pan Roasted Foie Gras* and Confit of Rhubarb
  and Tart Apple*.
  
• Drizzel BLiS “Elixer” Double Solara Vinegar over top for final garnish.

Plating
Place 1/2 cup of warm rhubarb confit in middle of plate. Next layer 1 slice of
pan roasted foie gras and then finish with squab breast on top. Garnish with thyme flowers and a drizzle of
BLiS “Elixer” Double Solera Vinegar.

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Part 2

Confit of Rhubarb and Tart Apples
Serves 4 with BLiS Sauteed Squab with Bourbon Glaze &
Pan Roasted Foie Gras*

Ingredients

• 1 cup of small tender rhubarb (unpeeled); julienne
  
• 1/2 cup of tart apple, julienne
  
• 2 tbs. of good dry sherry
  
• Small knob of butter
  
• Pinch of sugar
  
• Pinch of BLiS Tahitian Vanilla Infused Fleur De Sel

Method

• Sauté all ingredients together briefly on medium to low heat until soft but crisp, about a minute or two, being careful not to brown.
  
• Remove from heat and reserve in its own juices.
  
• Serve at room tempurature alone or as part of BLiS Suateed Squab with Bourbon Maple Glaze

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Part 3

Pan Roasted Foie Gras
Serves 4 with BLiS Sauteed Squab with Bourbon Glaze
& Confit of Rhubard & Tart Apples*

• 4  foie gras slices, grade A minimum 1/2 inch thick;  2-3oz each
• 1tbs. gound thyme
  
• 1tsp. ground cumin
  
• 1 tbs. ground rose petals (dried)
  
• Salt and pepper
  
• BLiS  Tahitian Vanilla Infused Maple Syrup
  
• 1 tbs. leaf thyme flowers (for garnish)
  
• BLiS “Elixer” Double Solera Sherry Vinegar

Method

• Mix all dry ingredients together.
• Gently score foie gras slices and season one side with salt, pepper, thyme, rose petal and cumin mixture. Coat well to almost a crust.
• In very hot sauté pan (smoking, no oil) place all foie gras seasoned side down.
• Let a good dark crust form on the foie gras before turning; turn only once.
• After turning cook for a few minutes, 1-2 minutes at most, until foie gras is slightly soft in middle and baste with the fat that has been generated in the pan.
• Drain and brush with BLiS Vanilla Infused Maple Syrup while very hot alono or as part of BLiS Suateed Squab with Bourbon Maple Glaze & Confit of Rhubard & Tart Apple