Roast Squab Breast with Onion Risotto and Balsamic Jus

Name: Roast Squab Breast with Onion Risotto and Balsamic Jus
Yield: Serves 4
Ingredients: Salt; 8 Chive tips; Freshly ground pepper; Vegetable oil, for deep-frying the onion ring; 120ml Balsamic jus; 10g Flour, sieved; Vegetable oil, for deep-frying the onion ring; 4 Squab; 2 Cocktail onions; 5 Garlic cloves, crushed; 4 sprigs fresh thyme; 250g Arborio rice; 40g Parmesan cheese, freshly grated; 20g Spring onion, sliced; 20g Chives, sliced; 40ml Olive oil; 50g Whole unsalted butter, chilled and diced; 1 litre chicken stock; 50g Onion, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

4 Squab
2 Cocktail onions
5 Garlic cloves, crushed
4

Main course

Method

At least 24 hours in advance confit the squab legs. Use a sharp boning knife to remove the legs, wings and wishbones from the squab leaving the breasts on the carcass. Salt the squab legs and confit. Save the wings and wishbones for making a stock or sauce.

Pre-heat the oven to