Chef Jonathan Benno of Per Se – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Squab:
• 4 squab breasts, skin and bone on
• 2 teaspoons butter, softened
• 1 teaspoon crème fraiche
• 4 large pieces caul fat
• 12 slices truffle, plus 4 slices chopped
• Salt and pepper
• Canola oil and butter as needed for cooking

Beets:
• 12 young heirloom beets
• Olive oil to coat
• 1 Tablespoon red wine vinegar
• Salt and pepper
• ½ cup veal stock
• 1-2 Tablespoons butter

Hericot verts:
• Salt
• 40 haricot verts
• ½ cup veal stock
• 1-2 Tablespoons butter

Sauce perigourdine:
• 2 Tablespoons chopped truffles
• 3 ounces truffle juice (available at specialty food stores)
• 3 ounces veal stock
• 1 teaspoon truffle oil (available at specialty food stores)
• 1 Tablespoon butter

 

Method:
For squab breast:
Cut squab breasts away from bone, reserving any bones for stocks and sauces. Remove the skin and separate the tenders from the breast. Puree tenders and pass through a tamis or strainer. Whip in butter and crème fraiche. Garnish with chopped truffles and season with salt and pepper.

Spread some mousse across top of each breast, placing three slices truffle over mousse on each portion. Wrap each breast in caul fat and set aside until ready to cook.
Cook breasts mousse-side-down in a sauté pan over low heat in canola and butter until the flesh feels firm to the touch. Flip and cook an additional 2-3 minutes over medium heat, basting with oil and butter. Set aside and allow to rest for 1-2 minutes.

For roasted beets:
Preheat oven to 375°F. Wash beets and toss in olive oil and vinegar. Season with salt and pepper, wrap in foil and place in oven for 30-45 minutes. When the beets are tender, allow to cool slightly and peel using rubber gloves or paper towels. (Caution: beet juice will stain work area and hands). Once cleaned, quarter and marinate in more olive oil, salt and pepper.

For haricot verts:
Blanch haricot verts in salted, boiling water until tender enough to be pinched in half. Remove and shock in an ice water bath. Once cold, remove from the ice bath and set aside until needed.

For sauce perigourdine:
Place the chopped truffles in a sauce pot with the truffle juice and reduce until the liquid evaporates. Add the veal stock and reduce to sauce consistency. Finish by whisking in the butter and truffle oil.

To serve:
Reheat beets and haricot verts separately in two sauce pots in veal stock and butter until liquid has evaporate and vegetables are glossy. Slice squab and plate with beets and haricot verts, seasoning with salt and pepper. Drizzle plates with perigourdine sauce.

Wine pairing:
A Cotes du Rhone such as the Noel Verset, Cornas 2000