Sauteed Squab with Bourbon Maple Glaze & Pan Roasted Foie Gras

Sauteed Squab with Bourbon Maple Glaze & Pan Roasted Foie Gras

Entrées & Sides
Featuring BLiS Bourbon Maple Syrup & BLiS “Elixer” XO

Sauteed Squab Foie GrasSauteed Squab Ingredients

  • 4 each Squab breast single frenched wing 
  • Salt pepper 
  • BLiS bourbon Maple Syrup enough to Glaze about 1 t per breast Mixed with 1t of BLiS “Elixer” XO double solera sherry maple vinegar   


  • Sauté seasoned  squab skin side down on  med high heat and turn once when dark golden brown  brush  Maple & Elixer glaze generously on skin side  
  • Take off heat let breast stay in pan and roll top and bottom in glaze till well coated and glazed about 2 min. 
  • Serve over slice of Foie Gras and confit of rhubarb and tart apple  

Foie Gras Ingredients 

  • 4  foie gras slices Minimum of ½ inch thick  2-3oz each grade A 
  • 1T Gound thyme 
  • 1t Ground cumin 
  • T Ground rose petals (dried)  
  • Salt and pepper 
  • BLiS  Tahitian vanilla infused maple syrup 
  • 1 T Leaf Thyme flowers (for garnish) 
  • BLiS “Elixer” XO for garnish 


  • Mix all dry ingredients together  
  • Score foie Gras slices  and season only one side of foie gras with salt and pepper  thyme,rose petal and cumin mixture to coat well almost crust 
  • In a dry sauté pan heat till smoking no oil very hot  
  • Add scored seasoned foie Gras slices seasoned side down all at once  
  • Let a good dark crust form on the foie gras before turning turn only once  
  • After turning flipping Cook for a few minutes 1-2 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

Serve 1 slice over warm rhubarb confit on a plate then layer squab breast on top of foie gras.

Garnish with thyme flowers and a drizzle of “Elixer” XO 

Serves 4

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