Name: Grilled Confit Squab on a Foie Gras Croûton with Brussels Sprouts Purée & Parsley Sauce
Yield: Serves 6
Cuisine: Australian
Ingredients: 2-3 tablespoons crème fraîche; 1 clove garlic, smashed; 6 x 5 mm-thick slices of foie gras; 1 bunch flat-leaf parsley; 2-3 bunches curly-leaf parsley; 600 g Brussels sprouts, outer leaves removed and stalks trimmed; 2 teaspoons walnut oil; salt and freshly ground white pepper; 20 g unsalted butter; 40-50 ml extra virgin olive oil; 500 g lard or olive oil; 300-400 g coarse salt; 6 juniper berries, lightly crushed with a mortar and pestle; 6 strips lemon zest; 2 tablespoons cracked white pepper; 2 bunches thyme; 6 x 450-500 g squabs; 2 cloves garlic, finely sliced; a squeeze of lime juice; 6 x 1 cm-thick circles of light sourdough bread, about 4cm in diameter; 100 ml olive oil; 30 g walnuts, blanched then each cut into 6-8 pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This dish is suitable for a grand dinner. It is surprisingly simple and almost all the preparation can be done in advance; you’ll need to begin at least 2 hours ahead in any case, to allow time for making the squab confit. The Brussels sprouts purée and parsley sauce just need reheating while the squab is being grilled. If the cost of the foie gras is outside the budget, simply sauté 6 duck or chicken livers — in a tablespoon of the lard used to cook the squabs, pour off the fat and deglaze