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Pan Roasted Squab with Foie Gras and Broccolini

A squab (young pigeon) dish made from "leftovers". I used the leftover chives, foie gras, squab spice, and fig sauce from the French Laundry lobster dish we had last weekend, plus some broccolini I had in the fridge. The squab was also in the fridge, I picked one up the previous weekend because I wanted to try my hand at cooking squab.

 

It turned out really well, the flavors went well together, and I did a better job searing the foie this time. (Patted it dry and left it uncovered in the fridge to dry a little more.)

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Taken on September 20, 2010