Name: Squab and Foie Gras “Croustillant” with Roasted Salsify and Caramelized Ginger Jus
Yield: Serves 8
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 2 tablespoons (30 g) butter; 4 tablespoons (60 ml) olive oil; 8 whole boneless squab breasts, halved, skin removed; 1 ounce (30 g) ginger, cut into thin slivers then diced; Juice of 2 lemons; 6½ ounces (200 ml) Chicken Jus, heated to a simmer; 2 tablespoons (25 g) sugar; Micro spinach; Crystal lettuce; Salt and freshly ground black pepper as needed; 4 cippolini onions, sliced crosswise into ⅛-inch (3 mm) slices and sautéed; 6 tablespoons (90 g) butter; 4 slices duck foie gras, about 2½ ounces (75 g) each (about the size of the squab breast); 12 large Savoy cabbage leaves, ribs removed; 9 sheets feuille de brick; 6 tablespoons (150 g) clarified butter, melted; Olive oil; Grapeseed oil, for sautéing; 8 slices hen of the woods or maitake mushrooms, sautéed; 8 tablespoons Cabbage Puree; 8 squab legs, thigh bones removed, sautéed until the skin is crisp; 1 tablespoon pomegranate seeds; 2 medium pieces salsify, washed and slowly whole sautéed, then cut on the bias into 2-inch (5 cm) sticks; 16 baby carrots, peeled and slowly sautéed

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

I created this dish when I was at the Ritz after William Grimes, in an otherwise favorable review, said the meat dishes on the menu were a weakness. I worked quickly to get some high-end excellent meat dishes on my menu, and this was a highlight and remains one of my, and my staff’s, favorite preparations.

Squab and foie gras are a classical pairing. But how to combine them so this pairing felt new? Because New York is such a melting pot, I thought I’d turn it into a spring roll, or