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Serves four as an appetizer or two as a main dish
2 Pellah squabs
2 tablespoons of Pellah Pure Rendered Duck Fat or margarine, softened
1 tablespoon thyme or parsley, stems removed and roughly chopped, plus more for garnish
1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic
1/2 shallot
salt, to taste
pepper, to taste
8 ounces (225 grams) fresh or frozen strawberries (about 2 cups)
1/2 cup Alfasi Cabernet Sauvignon or other good-quaiity cabernet sauvignon
2 tablespoons Gefen Maple Syrup
1/4 cup Bartenura Balsamic Vinegar
1 tablespoon wholegrain mustard
1 tablespoon Glicks Soy Sauce
Preheat the oven to 400°F (200°C). Then create the compound duck fat: In a small bowl, combine the duck fat or margarine, thyme or parsley, and clove of garlic, crushed. Chop the shallot to a medium dice and then crush in a garlic press, a few pieces at a time, and combine.
Use your finger to gently loosen the squab skin from the meat and spread around a tablespoon of the duck fat mixture under the skin of each bird. Thoroughly salt and pepper both sides of the squabs.
Heat a large frying pan over medium–low heat and place the squabs skin-side down inside. Cook about five minutes, then flip and cook another five minutes, then finish in the oven for another five minutes. The meat should be medium rare.
While the squab is cooking, heat the strawberries, wine, maple syrup, vinegar, mustard and soy sauce. Bring to a simmer and reduce for about 5 minutes.
Spoon the glaze over finished squab and garnish with additional herbs.
Photography: Moishe Wulliger Styling: Renee Muller
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