Pan-Roasted Squab With Salsify

This sophisticated dish features tender, pan-roasted squab with crispy skin, paired with earthy salsify root vegetables. The deep, gamey flavor of the bird is balanced by a bright, savory pan sauce made with red wine, Bing cherries, and fresh spinach. It’s a perfect choice for a special dinner party or a holiday feast. The combination of roasted aromatics and sweet-tart fruit creates a luxurious texture and complex flavor profile that feels both comforting and refined.

Cooking Method: Baking, Boiling, Roasting, Steaming, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1685

Description

This sophisticated dish features tender, pan-roasted squab with crispy skin, paired with earthy salsify root vegetables. The deep, gamey flavor of the bird is balanced by a bright, savory pan sauce made with red wine, Bing cherries, and fresh spinach. It’s a perfect choice for a special dinner party or a holiday feast. The combination of roasted aromatics and sweet-tart fruit creates a luxurious texture and complex flavor profile that feels both comforting and refined.

Directions

1
Preheat the oven to 450°F (230°C).
2
Butterfly the squab by cutting along each side of the backbone with kitchen shears, then press down to flatten. Alternatively, cut legs and breast meat with wings attached from the carcass if preferred.
3
Pat the squab dry with paper towels and season generously with salt and pepper.
4
Heat vegetable oil in a large oven-safe skillet over medium-high heat.
5
Place squab skin-side down in the skillet and sear for 5-7 minutes until skin is golden brown and crispy.
6
Flip squab and transfer skillet to the oven. Roast for 15-20 minutes until internal temperature reaches 165°F (74°C).
7
Meanwhile, peel and slice salsify into 1/2-inch rounds. Toss with 1 tablespoon butter, salt, and pepper.
8
Sauté salsify in a separate pan over medium heat for 8-10 minutes until tender and lightly browned. Set aside.
9
Remove squab from oven and transfer to a platter. Cover loosely with foil to keep warm.
10
In the same skillet, reduce heat to medium. Add diced shallots, carrot, celery, and onion. Sauté for 5 minutes until softened.
11
Add red wine and dried thyme to the skillet. Scrape up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
12
Stir in pitted cherries and simmer for 2-3 minutes until plump and slightly burst.
13
Remove from heat and stir in remaining butter, lemon juice, and fresh spinach until spinach is just wilted.
14
Taste and adjust seasoning with salt and pepper.
15
Serve squab alongside salsify, spooning the cherry-red wine sauce over the top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1685kcal

% Daily Value *
Total Fat 79g122%
Saturated Fat 21.4g107%
Cholesterol 570mg190%
Sodium 605mg26%
Total Carbohydrate 35g12%
Dietary Fiber 6.3g26%
Sugars 8.5g
Protein 179g358%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pan-roasted-squab-with-salsify/