Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad

Recipe summary

Try Trista's Seared Squab Breast with Confit Legs, Lyonnaise Potatoes, Wild Berry Jus, Pain Perdu, Crispy Bacon and Herb Salad

Preparation time: 180 minutes
Cooking time: 120 minutes
Yield: 6

Ingredients

Seared Squab

• 3 tablespoons vegetable oil
• 6 squab breasts, skin on, deboned
• 1 pinch salt
• 1 pinch pepper

Confit Legs and Wings

• 12 squab legs
• 12 squab wings
• 2 cups duck fat
• 4 sprigs thyme
• 1 bay leaf
• 1 pinch salt

Wild Berry Jus

• 2 tablespoons vegetable oil
• 3 squab carcasse, cut in pieces
• 1 litre veal stock
• 1 shallot, sliced
• 1/4 cup Saskatoon berries
• 2 tablespoons golden berries, dried
• 2 tablespoons blueberries, dried

Lyonnaise Potatoes

• 1 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, sliced ¼” thick
• 5 red new potatoes, boiled
• 5 purple potatoes, boiled, peeled and cut into 2cm thick rounds.
• 5 fingerling potatoes, boiled and peeled
• 5 sprigs thyme, chopped
• 1 clove garlic, minced
• 1 salt

Pain Perdu

• 4 eggs
• 1/2 cup cream
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon star anise, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon allspice, ground
• 18 slices baguette, 1 inch thick
• 3 tablespoons butter
• 1 salt
• 1 pepper

Crispy Bacon

• 6 slices bacon, diced

Herb Salad

• 6 mint leaves
• 4 sprigs tarragon, leaves picked
• 4 sprigs parsley, leaves picked
• 8 chives, cut in 1 inch batons
• 1/4 fennel, shaved
• 1 capers
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 1 salt

Assembly