Name: Squab Mousse with Field Salad
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: salt and freshly ground pepper; ¼ cup hazelnut or walnut oil; ¼ cup Cognac or Madeira; ⅓ cup fresh duck or chicken fat; 2 sprigs fresh thyme, chopped; 2 tablespoons fresh lemon juice; 4 squabs, preferably with heads, feet, livers, gizzards; 3 cups mixed greens: rocket (arugula), dandelion, lamb’s lettuce, curly endive, watercress, baby lettuces; ¼ cup rendered duck fat; 1 cup rich duck, veal, or chicken stock; ¼ cup hazelnuts, toasted

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Although this is a deceptively easy recipe, great care must be taken each of the two times that the squabs are chopped up. The birds should not be pureed to baby-food consistency. The debris of bones (after the mixture is sieved) can be simmered with stock for a couple of hours to produce a beautiful sauce for some other dish, or, if clarified, a jelly to accompany this mousse. Serve the mousse with grilled brioche or toasts.