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
Adapted by StarChefs

Yield: 2 Servings


    Beet Chips
  • 1 red beet
  • 1 cup sugar
  • 1 ½ cups water
  • 2 yellow beets, tournéed into 10 pieces
  • ½ Tablespoon butter

  • Sweet Potato Jus
  • 1 sweet potato
  • Salt and freshly ground black pepper, to taste
  • Fresh lemon juice, to taste

  • Squab Breasts
  • 2 squab
  • Clarified butter, as needed (enough to cover squab completely in a small pot)
For beet chips:
Preheat oven to 300°F. Slice red beet thin on slicer or mandolin set to 1. Dissolve sugar in water to make simple syrup, then coat beet slices with syrup. Dry beet slices in oven for 2 hours. Grind red beets to medium powder in blender or food processor. Blanch tournéed yellow beets in a small pot of salted water to desired doneness.

For sweet potato jus:
Juice the sweet potato and reduce the volume of the juice by a half. Season with salt, pepper, and lemon juice to taste.

For squab breasts:
Preheat oven to 300°F. Remove skin from carcass of squabs and reserve. De-bone breasts and legs and separate. Reserve legs for another use.

Clean skin and bake in oven 1 hour, pressed between 2 Silpats with weight on top.

Bring clarified butter to 160°F in a medium pot. Season squab breasts with salt and pepper and poach in butter for about 8 minutes. Allow to rest. Reheat golden beets in about 1 Tablespoon butter, then roll in pulverized red beets, coating thoroughly. Place beets in small pile on plates. Slice squab breasts. Make small pool of sweet potato jus on the plate. Place sliced breast on top of sauce. Drizzle plates with additional sauce and season sliced squab with salt.


Published: September 2004