Squab Breast with Orange Sauce

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Squab Breast with Orange Sauce
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Health Score:
5,4 / 10
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the squab
4 Squabs (ready to cook)
salt
freshly ground peppers
2 tablespoons vegetable oil
4 Oranges
2 teaspoons sugar
2 teaspoons butter
For the sauce
20 grams sugar
2 tablespoons dry white wine
2 tablespoons Fruit Vinegar
150 milliliters Orange juice
220 milliliters Veal stock
salt
freshly ground peppers
2 Oranges
How healthy are the main ingredients?
Orange juicesugarsugarsaltOrangeOrange

Preparation steps

1.

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.

2.

Preheat oven to 220°C (approximately 425°F).

3.

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.

4.

Bake squab for about 4 minutes. Peel oranges and slice to remove segments and discard pith and skin.

5.

Set aside squab to rest for about 5 minutes. Carve squab and serve with sauce and orange segments. Serve with pumpkin ravioli, if desired.