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
- 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
- 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
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