Pan—Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven—Dried Black Figs from

Name: Pan—Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven—Dried Black Figs from
Ingredients: 1 pound Swiss chard (yellow, green, or red), washed and dried on paper towels; Kosher salt; 1 tablespoon unsalted butter; 1 recipe “Quick” Squab sauce, made with the reserved squab legs and carcasses (from above); 12 ounces fresh moulard duck foie gras, cut into ¾-inch cubes; Squab Spice; ⅓ cup Beurre Monté; 2 tablespoons minced chives; Kosher salt and freshly ground black pepper; Canola oil; 3 squab (see Sources); 6 ripe Black Mission figs, or best quality available, each cut into 6 wedges; Powdered sugar for dusting; 2 tablespoons Beurre Monté

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Squab is difficult to cook in that you have to hit the temperature exactly right. It should be served medium-rare. When it’s rare, it’s tough and difficult to eat. When it starts to get over...

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Ingredients

1 pound Swiss chard (yellow, green, or red), washed and dried on paper towels
Kosher salt
1 tablespoon unsalted butter
1 recipe “Quick” Squab sauce, made with the reserved squab legs and carcasses (from above)
12 ounces fresh moulard duck foie gras, cut into ¾-inch cubes
Squab Spice
⅓ cup Beurre Monté
2 tablespoons minced chives
Kosher salt and freshly ground black pepper
Canola oil
3 squab (see Sources)
6 ripe Black Mission figs, or best quality available, each cut into 6 wedges
Powdered sugar for dusting
2 tablespoons Beurre Monté