Moroccan Style Squab

By Chef Gary Danko, Gary Danko Restaurant,
San Francisco, CA
Serves: 6

Moroccan Style Squab

Ingredients

  • 6 - (1 lb.) Squabs (semi bone-less)
  • 1 tbls. Cumin Seed
  • 1 tbls. Coriander Seed
  • 2 tspn Fennel Seed
  • 2 tspn. Cardamom Seeds
  • 1 inch length Cinnamon Stick
  • 1 Bay Leaf
  • 1 tspn. Whole Black Peppercorns
  • 2 Garlic Cloves
  • 1 tspn. Whole Cloves
  • 2 tbls. Italian Parsley (chopped)
  • 2 tbls. Extra Virgin Olive Oil
  • 1/4 cup Fresh Orange Juice

Method:
1. Grind all spices together. Mix with remaining ingredients. Rub squab with mixture and marinate overnight. Stuff squabs with bulgur pilaf. Reshape the bird to it's natural form. Truss squabs by tying a length of string around the birds. The string should be tight enough to hold bird together.

2. In a non stick sautepan heat the oil. Brown the birds on all side. Place in a 350 degree oven and roast for 12 - 15 minutes or until internal temperature of 130 degrees. Remove from oven. Salt to taste, untie and let rest for 5 minutes. Slice the bird cutting through the breast. Serve on cumin scented carrots. Spoon hot sauce over squab. Serve.

Sauce Ingredients:

  • 1/2 cups Essencia (or late harvest wlne)
  • 2 Shallots (minced fine)
  • 2 teaspoons honey
  • 1/4 cup Orange Juice
  • 1 cup Squab Essence
  • 2 tbls. Butter

Method:
Combine essencia, shallots, honey and orange juice. Reduce to a glaze. Add squab essence and simmer for 5 minutes to blend flavors. Whisk.
*Squab essence may be substituted by reducing 4 cups rich stock and reduce to 1 cup of remaining liquid.
Orange Cumin Carrots Ingredients:
1/2 lb. Carrots (peeled and sliced, 1 /4-thick)
Juice of 2 Oranges
2 tspn. Cumin (ground)
TT Salt