Roast squab seasoned with juniper berries, bay leaves and thyme, served with fried potato cake wedges topped with leek and shallots.
8 1-lb. squabs
10 juniper berries, crushed
4 bay leaves, crushed
1 tsp. dried thyme, crushed
1 tsp. sea salt
1⁄4 tsp. ground black pepper
1 cup sweet white wine
6 medium onions, thinly sliced
6 oz. bacon, in 1⁄4-in. pieces
1⁄2 cup clarified butter
6 potatoes, peeled, thinly sliced
3 lb. leeks, white part only, in 1⁄4-in. rings
1⁄4 cup butter
1⁄4 cup olive oil
2 shallots, minced
1⁄2 oz. chives, minced
8 oz. chervil, chopped
- Rinse, dry and tie each squab. In a small bowl, combine juniper berries, bay leaves, thyme and season. Sprinkle over birds. Drizzle each bird with wine and cover. Refrigerate 4-6 hr.
- Roast squab at 450° F for 10 min. Reduce heat to 325° F and roast 40-45 min., basting frequently with pan juices and additional wine, until done.
- Meanwhile, in a skillet, season onions and sauté until golden brown. Blanch bacon for 30 sec.; drain and mix with onions. Set aside.
- In a skillet, melt clarified butter and layer potato slices, overlapping slightly. Season and repeat for 3 layers. Cover with buttered parchment paper and weigh with a smaller skillet. Cook over moderate heat until bottom is golden brown. Remove weight and paper and turn galette over. Place in a 375° F oven and cook until golden and crisp. Remove from oven and keep warm.
- Just before serving, blanch leeks 4-5 min. in salted water until tender. Drain and toss with butter and oil. Add shallot and season to taste.
- Spread onion mixture over potato cake and top with leeks. Sprinkle generously with chives and cut into wedges. Arrange squab and galette wedges on a plate and sprinkle with chervil.