Roasted squab with collard greens

120 min
Type of dish: Birds
Cuisine type: French cuisine
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Squab 1.5 kg
Garlic, bulb 1.0 ud
Onion 0.05 kg
Carrots 0.05 kg
Leek 0.5 ud
Tomato 0.05 kg
Cooking port 0.1 l
Cabbage 0.15 kg
Carrots 0.1 kg
Courgette 0.1 kg
Green pepper 0.1 kg
Extra conference pear 0.2 kg
Butter 0.05 kg
Leek 1.0 ud
Poultry carcasse 0.075 kg
Onion 0.025 kg
Carrots 0.025 kg
Green leek 0.125 ud
Red wine 0.025 l
Water 0.5 l
Elaboration

For the squabs:

  • Separate the thighs, breasts and wings.
  • Make a dark poultry stock. In this case, use the gutted and cleaned carcasses of the squab.
  • Stew the wings and thighs with the vegetables and Port wine.
  • Remove the cooked wings and thighs and blend the sauce from the stew with a turmix.

For the garnish:

  • Chop the cabbage into julienne and blanch.
  • Julienne the carrot, courgette and green pepper and sauté.
  • Chop garlic into brunoise.
  • Peel the pear, cut it into segments and blanch it in boiling water so that it does not brown.

For decoration:

SET UP

  • Cook the greased breasts in a very hot pan. Leave to rest on a plate covered with aluminium foil.
  • Heat the thigh and wing stew in the sauce.
  • Sauté the vegetables with garlic.
  • Brown the pear with a little butter.
  • Carve the breast and plate the squab on top of the stir-fried vegetables.
  • Sauté with the sauce from the stew.
  • Serve with the sautéed pear.
  • Decorate with the fried leek.
Nutritional information (1 portion)
Fiber 5.71 g
Saturates 11.97 g
Monounsaturated fatty acids 13.88 g
Polyunsaturated fatty acids 6.37 g
Cholesterol 293.0 mg
Calcium 109.4 mg
Iron 1.94 mg
Zinc 0.52 mg
Vitamin A 548.1 ug
Vitamin C 74.83 g
Folic acid 107.24 ug
Salt (Sodium) 428.24 mg
Sugars 15.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.