Sauteed Squab with Bourbon Maple Glaze & Pan Roasted Foie Gras
Sautéed squab breast glazed with BLiS bourbon maple syrup, served atop vanilla-maple foie gras and rhubarb confit.
Preparation
- 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
Directions
- 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
Photo courtesy of foodarts.com