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Pan Seared Squab with Rice Dressing and Port Reduction Recipe

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Pan Seared Squab with Rice Dressing and Port Reduction
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Ingredients
20
Count
Nutrition
708
Calories
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Ingredients:

Directions:

  1. Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
  2. Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley.
  3. Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 708.16 Kcal (2965 kJ)
Calories from fat 243.79 Kcal
% Daily Value*
Total Fat 27.09g 42%
Cholesterol 233.53mg 78%
Sodium 148.81mg 6%
Potassium 954.05mg 20%
Total Carbs 46.5g 15%
Sugars 11.19g 45%
Dietary Fiber 3.38g 14%
Protein 49.36g 99%
Vitamin C 27.3mg 46%
Iron 36.9mg 205%
Calcium 81.2mg 8%
Amount Per 100 g
Calories 141.08 Kcal (591 kJ)
Calories from fat 48.57 Kcal
% Daily Value*
Total Fat 5.4g 42%
Cholesterol 46.53mg 78%
Sodium 29.65mg 6%
Potassium 190.07mg 20%
Total Carbs 9.26g 15%
Sugars 2.23g 45%
Dietary Fiber 0.67g 14%
Protein 9.83g 99%
Vitamin C 5.4mg 46%
Iron 7.4mg 205%
Calcium 16.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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