Pan-Roasted Squab with Spring Garlic Compote

Name: Pan-Roasted Squab with Spring Garlic Compote
Yield: serves 4
Ingredients: 2 squab; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 carrots, peeled and chopped; 1 small onion, peeled and chopped; 3 cloves garlic, halved; 3 cups red wine; 2 cups chicken stock; 8 small or 4 large bulbs spring garlic; 2 tablespoons honey; Kosher salt and freshly ground pepper

December 14, 2011

Save this recipe for late February, when spring garlic first appears in markets. For this dish, it’s best to use larger heads, planning on one large or two small heads per serving. Piecing out the squab makes for much easier eating and allows you to cook the different parts perfectly, with the added bonus that the wings and body add incredible depth and flavor to the sauce. If you think your knife skills aren’t up to par, you can ask your butcher to do it for you, but be sure to reserve all the pieces. If your guests are big eaters, you might want to double the recipe to allow for one squab per person and serve as an entrée. Lentils would make a nice side.

Recipe notes

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