Squab Breast with Orange Sauce
- For the squab
- 4 Squabs (ready to cook)
- freshly ground peppers
- 2 tablespoons vegetable oil
- 4 Oranges
- 2 teaspoons sugar
- 2 teaspoons butter
Rinse squab and pat dry. Using a sharp knife, cut along sternum and remove breast meat. Season with salt and pepper. Heat oil in a pan and place breasts skin side down and fry for about 3-5 minutes, until skin is crispy. Place on a baking sheet lined with parchment paper. Juice oranges and heat juice and sugar in another pan. Simmer until about 3 tablespoons remain. Stir in butter and let simmer again briefly, until sauce is very thick. Baste squab with sauce.
Preheat oven to 220°C (approximately 425°F).
For the sauce, caramelize sugar in a pan with 2-3 tablespoons of water. Add wine and vinegar and simmer for about 2-3 minutes. Add orange juice and cook for another 5 minutes and add veal stock. Simmer for about 5 minutes. Season with salt and pepper and strain through a sieve into another saucepan. Keep warm.
Bake squab for about 4 minutes. Peel oranges and slice to remove segments and discard pith and skin.
Set aside squab to rest for about 5 minutes. Carve squab and serve with sauce and orange segments. Serve with pumpkin ravioli, if desired.