Here is a great recipe using squab.  Squab is just a fancy name for a young domestic pigeon.  Now these aren't the pigeons you see on top of buildings looking for any little scrap of food they can find.  It is a young bird that is tender, and full of delicate flavor.  Here I used the bird in a few different ways.  The breast meat you normally try to cook to a medium rare (just like a duck breast).  The legs and wings I confit and then crisped the skin.  Jp is a big fan of squab so this one definitely was right up his alley.  Here is the recipe and I hope you enjoy

3 whole squabs legs and wings off. 
4 tbsp black truffle butter

10oz chanterelles
8oz of mini purple Brussels roasted
4 green patty pan squash shaved

6 large white carrots peeled
1 tbsp of butter
1 tbsp of olive oil
2 tbsp of cream
Salt

Legs and wing confit
6 squab legs and wings
3 cups of duck fat
3 garlic cloves 1 carrot, 1 onion
1 sprig of rosemary 

Squab jus
3 Squab carcasses and scraps browned
1 onion, 2 carrots
1 leek
1 fennel
4 celery stalks
6 garlic cloves
2 bay leaves
4 sprigs of thyme
Water to fill the pot (3/4 gal )

For the Squab jus

De- bone 3 whole squab. Brown bones on a sheet pan in an 400 degree oven for 30-45 minutes.  Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (10 minutes).  Add garlic and herbs and cook for another minutes.  Then add bones to the pot and deglaze the pan with some water to get all of the bits from the pan off and pour into the pot as well.  Fill the pot with the rest of the water. Bring to boil and turn down to a simmer.  Reduce by 3/4.  Season with salt, strain and set aside.  Keep warm.

For the squab leg and wing confit

Take the squab legs and wings, season them aggressively with salt and pepper.  Place them in a plastic bag and let them cure for 6 hours.  Then place the squab legs and wings in a small pot and add, onions, carrot, garlic, herbs and duck fat.  Bring the duck fat to a boil and turn down to a very low simmer and place the lid on top.  You can either cook the squab the rest of the way on top of the stove or you can place in a 250 degree oven for about 2-3 hours.  Cook very slow until the meat is about to fall off the bone.  Let it cool to room temperature.  Keep the squab in the fat until ready to use. When ready to serve simple place in a non stick pan with 1 tsp of the duck fat and brown on the skin side.  

For the White Carrot puree

In a medium sauce pot add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots.  You want to have the heat on medium-low because you don't want to get any color on the carrots.  Place a lid on top and shake the pot every other minute to move the vegetables around.  The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it, cook for another 10 minutes until tender.   Then place into a food processor or vita mix to  puree until silky smooth with a touch of cream.  Adjust seasoning if need be

For the Squab breast,

Place breast in sous vide bag with truffle butter.  Seal air tight and place in a water bath set at 134 degrees.  Cook for 25-30 minutes.  Take out and let it rest.  

To Finish,

Take squab out of the sous vide bag and season both side with salt.  Place in a hot saute pan with a touch of oil.  Place skin side down and cook for 1-2 minutes until the skin is golden brown.  Brown the legs and wings as mentioned above.  Meanwhile in another saute pan add oil and butter along with chanterelles.  Cook for 5 minutes and then season with salt.  Add shaved squash and cook for 1 minutes.  Finish with the roasted brussel sprouts.  Season all with salt and pepper.  Add a scoop of carrot puree to the plate.  Add the vegetables on top.  Cut one breast in half lengthwise and place on the plate.  Add the leg and wing to the plate.  Finish with jus and micro arugula.  Serve and enjoy!

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