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Glazed Squab with Baby Vegetables

Serves6
IngredientsPoultry, Vegetables
Day PartDinner
Cuisine TypeAmerican
Glazed Squab

Roast squab stuffed with fresh herbs and shallots, glazed with lavender honey. Served with roasted pattypan squash and tiny zucchini, with a side of herbed rice pilaf.

Ingredients

3 1-lb. squabs
Salt and pepper, to taste
8 oz. shallots, blanched
3 lavender or rosemary sprigs
3 tbsp. duck fat or olive oil
12 oz. tiny pattypan squash
12 oz. tiny zucchini
3 tbsp. lavender honey
3 cups herbed rice pilaf
Rosemary or lavender sprigs
 

Steps

1. Season squabs inside and out with salt and pepper; insert 2 shallots and l herb sprig into cavity of each. Tie legs together and fold wings back.

2. Heat 2 tbsp. duck fat or oil in a large sauté pan until hot. Brown squabs in batches until golden all over; remove from pan.

3. To drippings, add squash and zucchini; sauté 3 min.

4. Arrange squabs in roasting pan; scatter squash, zucchini, and remaining shallots around pan. Drizzle with any remaining pan drippings.

5. Roast squabs and vegetables in 450°F oven for 20 min. Brush with honey and roast 5-10 min. longer, or until cooked through. Let rest 5 min. Serve with rice and garnish with herbs.
 

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