Recipe

Squab With Roasted Pear And Garlic Recipe

	Rescue_ranger / All my dishes 1 year ago Ah nothing says loving like a bird in the oven; and with these little babies you will have your guest falling in love with you. Young succulent tender juicy squabs, stuffed with fresh pears and herbs and shredded Parmigiano-Reggiano, crisped in olive... More Prep:30m Cook:30m Servings:4	Rescue_rang
	poultry pears fresh herbs garlic

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Ingredients

8 squabs (Cornish game hens or quail can be used in place of the squab.)

Salt and freshly ground pepper to taste

2 ripe pears, peeled, cored, and diced, plus 2 whole pears

1 cup (4 ounces) coarsely shredded Parmigiano-Reggiano cheese

2 cloves garlic, peeled and minced

1 teaspoon minced fresh sage

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon fresh minced thyme

2 tablespoons unsalted butter, cut into bits

1/4 cup olive oil

1/4 cup dry white wine

2 cups chicken stock

Directions

Preheat the oven to 375 degrees F.

Game hens will take longer, 35 to 45 minutes, and quail will take a little less.

Rinse the squab and pat dry. Sprinkle inside and out with salt and pepper. Mix together the diced pear, Parmigiano-Reggiano, garlic, sage, parsley, thyme and butter, stuff loosely into the birds. Close openings with toothpicks or skewers.

In a Dutch oven or large stovetop casserole over medium-high heat, heat the olive oil and brown the squab on all sides. Remove the squab from the pan and set aside. Deglaze the pan with the wine, stirring to loosen cooked bits from the pan. Add the chicken stock and cook over medium heat for 10 minutes, or until slightly reduced.

Return the squab to the pan.

Peel, halve, and core the remaining 2 pears. Add them to the baking dish and roast, uncovered, for 25 to 30 minutes. Test for doneness by inserting a sharp knife into the thigh. If the juices are pink, it needs to cook longer. If the juices run clear, it is done.

Transfer the squab and pear halves to a serving platter. Strain the pan juices and serve on the side

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Comments

boofie 1 year ago said:
Delicious and elegant. I could definitely picture this with a side of roasted fennel and leeks and some crumbled gorgonzola somewhere.

greekgirrrl 1 year ago said:
Have you ever thought to write for a food magazine? Or Playgirl? LOL

cookingforfun 1 year ago said:
Doesn't get any better than that, does it. 5 from me
Arthur

merlin 10 months, 4 weeks ago said:
Wonderful.

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