Pan roasted squab breast with gooseberry sauce and chanterelle wild rice
1recipe gooseberry saucefollows
1recipe chanterelle wild ricefollows
1recipe fresh gooseberry saladfollows
8squab breastsplucked and skin on (duck, pheasant, another game bird or chicken could be substituted)
Kosher salt and pepper
Grapeseed oil or animal lardlike duck fat for sauteing
Heat 2 tablespoon of oil or lard in a large saute pan (10 in size would be fine) until lightly smoking. Season the squab breasts with salt and pepper and place skin side down in the pan. Cook the squab on medium high heat until the skin is browned, crisp and caramelized, about 3-4 minutes.
Flip each squab breast over quickly to just cook their tenderloins through, then remove from the pan and allow to rest for a few minutes while you plate the dish.
Plating and serving
Spoon ½ cup of the wild rice on each of four pre-heated dinner plates. Top each pile of wild rice with 2 rested squab breasts, making sure to arrange them skin side up to avoid steam softening the crisp skin. Next place a heaping tablespoon of the fresh gooseberry salad on each plate.
Finish the plate by drizzling the gooseberry sauce around the rice, then serve immediately.