Pan—Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven—Dried Black Figs

Squab is difficult to cook in that you have to hit the temperature exactly right. It should be served medium-rare. When it’s rare, it’s tough and difficult to eat. When it starts to get over medium-rare, the meat begins to take on a livery flavor.

We oven-dry the figs left over from summer’s bounty—they’ll keep for a week—and serve them in this fall dish. We use a beautiful yellow Swiss chard, a variety you may be able to find at farmers’ markets.