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Roasted Breast of Squab with Cocoa Sauce, Foie Gras, Cherry Chutney and Belgian Endive
New York City
Chef Brian Goode
Adapted by StarChefs

Yield: 4 Servings

At the restaurant we briefly smoke the pieces of foie gras before sautéing them. It adds a richness and complexity to the dish.

The Sauce:

1 1/2 quarts chicken stock
1/2 quart veal stock
1 Tablespoon olive oil
2 whole squab carcasses chopped; legs, backs and thighs (reserve 2 breasts and the wing bone, except for the tips)
3 shallots, sliced
6 cloves garlic, sliced
1 onion, sliced
1/2 celery stalk, diced
Parsley stems
5 bay leaves
1 clove
Thyme stems
10 black peppercorns
1/2 tomato, chopped
1/2 cup cognac
1/2 cup white wine
3/4 teaspoons cocoa powder
1/2 ounce bitter chocolate, cut into shavings
Salt and pepper
4 one-ounce pieces of foie Gras (optional)
2 squabs, bone in breast with wing bone attached
1 Tablespoon butter
Leaves of 1 Belgian endive, separated

In a 3 quart saucepot, heat the chicken stock and veal stock. Separately heat a 5 quart saucepot over a high heat. Add a little oil and add the bones. Brown the bones well, making sure not let them scorch; then add the shallots, garlic, onion, garlic and celery. Continue to brown the vegetables over a high heat, and then add the herb stems and spices. Cook until the aromas come out of the stems, then add the tomato and cook until dry. Add the cognac and wine (off of the direct heat or the alcohol may flame up) and reduce the liquid. Add the stock in 3 stages, and slowly simmer the sauce. The final product will be reduced by about one half to two thirds in volume to approximately 1 1/4 cups. Strain the liquid into a mixing bowl containing the cocoa powder and the chocolate, whisking to dissolve. Add salt and pepper to taste.

Heat an 8-inch non-reactive pan over a high heat. Season the foie Gras with salt and pepper; place directly in the smoking hot pan. Quickly brown each side of the foie Gras; remove from heat and reserve. Season the squabs and add skin side down to the same pan; reduce heat to medium. Slowly brown squabs on both sides, approximately 5 minutes per side; remove and keep warm. Wipe out the pan and add butter. When it sizzles add the endive leaves. Cook until wilted; season with salt and pepper to taste.

Arrange endive on the plate. Remove bone from squab breasts and place on endive. Top with foie Gras, spoonful of cherries, and sauce.

For the cherries:

1 cup of pitted cherries (substitute 1/2 cup dried cherries if fresh ones are unavailable)
1 Tablespoon chopped fresh ginger
1 sprig of tarragon
1/2 cinnamon stick
2 cloves
1 black peppercorn
1 Tablespoons sugar
1/3 cup port

Tie all the herbs and spices into a cheesecloth sachet. Pour sugar and port into a non-reactive saucepot; add sachet. Simmer slowly until the mixture becomes syrupy.