Wylie Dufresne:
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Breast of Squab with Crusty Golden Beets and Sweet Potato Jus
Chef Wylie Dufresne of WD-50 – New York, NY
As demonstrated at Lo Mejor de la Gastronomía 2003

Quicktime Video Clip 1.2MB | Free QuickTime  

Once the beet chips and sweet potato jus have been made, and the squab breast has finished cooking in the oven, follow along with this video clip to learn how to complete this dish.
  1. Heat sweet potato jus in a small pot.
  2. Poach squab breasts in clarified butter at 160°F about 8 minutes. Remove squab from butter and allow to rest.
  3. Reheat golden beets in about 1 Tablespoon butter, then roll in pulverized red beets, coating thoroughly.
  4. Make a small pool of sweet potato jus on each plate. Slice squab breasts in half and place on top of sauce.
  5. Place beets in a small pile on each plate.
Garnish plates with additional sauce and season sliced squab with salt.



Published: September 2004