Sauteed Squab with Bourbon Maple Glaze & Pan Roasted Foie Gras
Maple-glazed squab breast with BLiS-infused foie gra
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
- 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
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