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Marinated Squab Pan Roasted • Potato Purée • Garlic Infused Squab Jus

Chef Makoto Ono,
Gluttons Bistro

The exotically scented, salty squab is balanced with its earthy
and vibrant jus. The rich potato purée is to die for.

4 squab breasts
2 tsp garlic, minced
2 tsp ginger, minced
1/4 cup shallots, minced
1 Tbsp five spice powder
2 Tbsp rice wine vinegar
1 Tbsp brown sugar
1/2 cup Kikkoman soy sauce

1/4 cup each carrots, celery, onion and leek, chopped
1 cup red pepper, chopped
2 Tbsp olive oil
1 Tbsp garlic, minced
2 Tbsp butter
1/4 cup sherry vinegar
1/4 cup white wine
1 L squab or beef stock

Potato Purée
4 large russet potatoes, peeled
1 cup 35% cream
1/2 cup butter

1. Combine garlic, ginger and shallots in a pot over medium heat. Cook until fragrant. Add five spice powder and cook one min, stirring constantly. Add remaining ingredients. Cook until sugar dissolves. Strain. Cool. Place squab in pot and marinate at least 2 hours.

1. In a saucepan over medium high heat, caramelize vegetables in oil and 1 Tbsp butter. De-glaze pot with vinegar and wine. Add stock and bring to boil. Simmer and reduce by 2/3. Skim any impurities. Add garlic and boil one min. Strain.

Potato Purée
1. Boil potatoes in large pot until fork tender. Pass through food mill, then mesh strainer. Return to pot. Over medium high heat, add cream and butter. Stir until smooth and creamy. Salt and pepper to taste.

1. Heat 1 Tbsp oil in frying pan on high heat. Lightly season squab with salt and pepper. Place squab, skin side down, in hot  pan. Press lightly with the back of a spoon so the skin gets really crispy. Cook 1 min. Transfer pan to 350˚F oven for two min. Remove and return to stove. Flip breast and cook 1 min on medium high heat.
2. Add 1 Tbsp butter to sauce for shine and body. Garnish plate with organic rose petals.

Yield 4 servings

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