|  home | feedback | help          
Features On home

Steak Now, Squab Later

Chef Dante Boccuzzi  of Dante – Cleveland, OH on
Dante Boccuzzi

8001 Rockside Road
Valley View, OH
(216) 524-9404

Thyme-Roasted Squab with Foie Gras-Stuffed French Toast
Chef Dante Boccuzzi of Dante — Cleveland, OH
Adapted by

Yield: 1 serving


  • 2 squabs, legs removed
  • 4 sprigs lemon thyme
  • 2 cloves garlic
  • Salt and pepper

    French Toast:
  • 2 ounces foie gras
  • Salt and pepper
  • 2 Tablespoons brandy
  • 2 1–inch thick brioche slices
  • 1 egg
  • ½ cup milk
  • ½ teaspoon cinnamon

    Apple Puree:
  • ¼ cup butter
  • 2 green apples, peeled and diced
  • 1 teaspoon sugar
  • 2 teaspoons coriander seeds, toasted
  • ½ teaspoon ground nutmeg
  • Juice of 1 lemon

    To Assemble and Serve:
  • 1 cup port wine
  • 6 Tablespoons butter
  • 1 bunch mâche leaves


For the Squab:
Remove legs from squab and trim off any other pieces, leaving the breasts intact and on the bone. Stuff squab cavities with thyme and garlic. Season with salt and pepper and set aside. In a small pan, sauté squab legs and any trimmings until cooked. Drain juices into a bowl and set aside in a warm place. Pick leg meat from bones and set aside for French Toast.

For the French Toast:
Season foie gras with salt and pepper. Sear in a sauté pan over high heat until golden brown on both sides. Deglaze pan with brandy and remove from heat. Cut a slit in side of each brioche slice and stuff foie gras and reserved leg meat from Squab Jus into middle. Trim brioche slice into a square and refrigerate. In a small bowl, whisk egg, milk, and cinnamon and set aside.

For the Port Wine Reduction:
In a pan, reduce wine to a syrupy consistency. Set aside.

For the Apple Puree:
In a pot, heat butter and cook apples until tender. Add sugar, coriander, nutmeg and lemon juice. Puree in a blender until smooth and set aside.

To Assemble and Serve:
In a pan, reduce port to a syrupy consistency. Preheat oven to 400°F. In a small sauté pan, heat 4 tablespoons of butter and sear squab on all sides, basting cavities with butter. Transfer pan into oven and roast for 2 minutes. Dip brioche slices in reserved egg and milk mixture and cook in a shallow pan with remaining butter until golden brown on both sides. Carve squab breasts from the bone and thinly slice. Spoon Apple Puree on a plate and place French Toast square on top. Top with mâche leaves and place squab breasts on top. Spoon on squab jus and drizzle plate with port reduction.


back to top

   Published: February 2008
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy