Sonoma Squab with Potato-Onion Galette

Tender marinated squab served on a crisp potato and onion cake. This meal was a creation of Chef Loretta Keller, owner of the Bizou Restaurant and Bar in San Francisco, CA. 

Active Time: 1 HR
Total Time: 6 HRS
Serves: 4

Ingredients

  • 4 King Cal Squabs
  • 5 Juniper Berries, crushed
  • 2 Bay Leaves, crushed
  • 1/2 t. Dried Thyme, crushed
  • 1/2 t. Salt
  • 1/8 t. Freshly Ground Black Pepper
  • 1/2 c. Sweet White Wine
  • 3 Medium Onions, sliced thinly
  • 2 Bacon Strips, cut into 1/4 inch pieces
  • 1/4 c. Clarified Butter
  • 3 potatoes, peeled and thinly sliced
  • Salt and White Pepper to taste
  • 1 Bunch Leeks, white part only, cut in 1/4 inch rings
  • 2 T. each, Olive Oil and Butter
  • 1 Shallot, finely minced
  • 1 Bunch Chives, finely minced
  • 1 Bunch Fresh Chervil or Flat-Leaf Parsley, chopped

How to Make It

Step 1
Rinse, dry and tie each Squab. Combine Juniper Berries, Bay Leaves Thyme, Salt and Pepper in small bowl; mix well and sprinkle generously over the birds. Sprinkle each bird with 2 T of the wine. Cover, refrigerate and allow to marinate for 4-6 hours before roasting. 

Step 2
Roast in preheated oven at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F and roast for an additional 40-45 minutes, basting frequently with pan juices and additional wine, until juices are clear and birds are done. 

Step 3
Lightly salt onions and cook, covered, until soft. Uncover; raise heat and cook, stirring frequently, until golden brown. Blanch bacon in boiling water for 30 seconds; drain and mix with onions. Set aside, keeping warm.

Step 4
Preheat oven to 375 degrees. Melt clarified butter in 12-inch skillet. Layer potato slices in bottom of skillet, overlapping slightly. Sprinkle with salt and white pepper. Repeat for 3 layers. Cover with buttered parchment or wax paper; place a smaller skillet on top to weight and press cake as it cooks; cook over moderate heat until bottom is golden brown. Remove weight and paper. Turn over; place uncovered galette in oven and continue to cook until crisp around edges, tender and golden brown. Remove from oven and keep warm.

Step 5 
Just before service, blanch leeks in boiling salted water until tender, about 4-5 minutes. Drain and toss with the olive oil & butter; season to taste with salt and white pepper.

Step 6 
Spread onions over potato cake. Layer with buttered leeks and sprinkle generously with chives. Cut into wedges. Arrange Squab and wedges of galette on serving plate. Sprinkle with fresh chervil.

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