Brek is a North African dough that can be found in specialty stores. You can substitute other turnover dough, but this dough works best for this recipe.

Wine Suggestions: 2000 Syrah, Lewis Cellars, Napa Valley 1999 Chateauneuf du Pape, "Vieilles Vignes", Janasse, Rhone Valley, France.

Yield: 4 servings

Ingredients:

• 4 squab (1-1¼ pound, each)
• 1 pound duck foie gras
• 12 sheets of brek (see note below)
• 6 ounces clarified butter
• 8 savoy cabbage leaves, blanched
• kosher salt and fresh ground pepper to taste
• 3 Tablespoons olive oil
• 3 Tablespoons butter

Debone the squab. Then, remove the skin of the breasts, and roast only the breast meat in a pan for one minute on each side. Place in the refrigerator until cool. Remove the bone from the thigh of each leg, and reserve.

Slice the foie gras in nice slices of 2 ounces each-about the size of the squab breast. To avoid crumbling, use a knife that has been heated over a flame or held in a hot water bath. Heat a sauté pan over high heat and sear the foie gras on both sides until golden brown. Don't cook it through. Put in the refrigerator.

Blanch the cabbage leaves in salted boiling water, shock them in cold water, and dry on paper towels.

When everything is cool, place each squab together like a sandwich with the foie gras in the middle. Squeeze the meat a little together, and wrap it with the blanched cabbage leaves.

Next, place the brek dough leaves on the counter and brush them lightly with clarified butter. Put one squab "sandwich" on one edge of the brek, and roll it across so that the dough covers the sandwich tightly; continue rolling until you reach the other side of the circular dough. Flip the sides of the extra brek dough underneath to form a "package". Take another brek sheet, and cut out a strip of dough the same size as the roll. Brush it with clarified butter, and use this strip to wrap around the squab roll to secure the package together. Reserve in the refrigerator until needed. Do not cover-the dough gets soggy very quickly.

Fall Vegetables

• 12 pearl onions
• 1 medium celery root
• 1 small rutabaga
• 6 baby leeks
• 3 ounces black trumpet mushrooms
• 1 small butternut squash
• 2 leaves cabbage
• 1 red beet
• kosher salt and fresh ground pepper to taste
• 2 Tablespoons butter
• 4 ounces chicken stock

To make the fall vegetables: Clean and cut all the vegetables as described below

• Pearl Onions: Peel. Celery root: Peel and cut into ½ -inch triangles.
• Rutabaga: Peel and cut into ¼ -inch dice.
• Butternut Squash: Peel and cut into ¼ -inch dice.
• Cabbage leaves: Blanch in salted boiling water, shock, and cut into ½ -inch triangles.
• Black Trumpet Mushrooms: Wash and trim off rough edges.
• Red Beets: Peel and slice into discs and blanche in salted boiling water.
• Baby Leeks: Clean, blanche in salted boiling water and shock. Split if large.

Apple Cider Jus

• ½ cup apple cider vinegar
• 1 Tablespoon butter
• 2-3 Tablespoons squab or veal jus
• kosher salt and fresh ground pepper to taste

Reduce apple cider vinegar by half. Add the butter, salt, pepper, and to dilute it a bit, add 2 to 3 tablespoons of squab, chicken, or veal jus. Keep warm.

To finish: Glaze the vegetables with the chicken stock and butter, except for the trumpet mushrooms, beets, and pearl onions. Glaze these separately-they "bleed" color to the other vegetables. (The glaze is created by reducing the stock and butter to an almost syrupy consistency.)

Cook the squab for about 6-7 minutes over medium heat in either a fryer at 325ºF, or in a pot with enough oil to completely cover the croustillant. Let it rest for about five minutes before serving.

While the squab croustillant is cooking, heat a sauté pan over medium-high heat with approximately 2 Tablespoons olive oil. Season the reserved squab thighs with salt and pepper, then sear, beginning with the skin side down, until golden brown. Finish in a 375ºF oven for approximately 5-6 minutes.

On the plate, place all of the vegetables around. Split the squab croustillant in half and "prop" each side up against each other in the middle of the plate. Place the legs on one side, and the sauce on the other.