Squab with Foie Gras and Truffles

This recipe is a wonderful reflection of the class and elegance of Spencer Patrick’s training. Squab is a rich, gamey bird similar to duck that is beautifully contrasted here by the delicate textures and flavours of clear consommé, vegetables and pasta. This recipe calls for truffles and morels, which are at their best at the end of winter and are well worth hunting out.