John Neal's Gingered Pears with Squab Recipe

Name: John Neal's Gingered Pears with Squab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/2-inch piece fresh ginger peeled and roughly chopped; 3 cups chicken stock; 2 pears; Vegetable oil; 2 squab; Salt and pepper; 2 tablespoons minced shallots; 2 tablespoon white wine; 1/2 cup rich poultry stock; Hot steamed rice, for serving; 2 tablespoons butter, cut in small pieces; Chopped parsley for garnish

Servings: persons

1 to 1 1/2-inch piece fresh ginger peeled and roughly chopped
3 cups chicken stock
2 pears
Vegetable oil
2 squab
Salt and pepper
2 tablespoons minced shallots
2 tablespoon white wine
1/2 cup rich poultry stock
Hot steamed rice, for serving
2 tablespoons butter, cut in small pieces
Chopped parsley for garnish

1
In a saucepan combine ginger and stock.
2
Peel pears and add to pan; bring to a boil.
3
Reduce heat and poach until pear is tender.
4
Halve pears, remove cores and cut into a fan shape.
5
Keep warm.
6
Preheat oven to 400 degrees F. Remove breast and thigh-leg in one piece from each side of squab breast-bone; you will have 4 halves.
7
Heat a heavy skillet with about 1/2 tablespoon oil over high heat.
8
Season squab halves with salt and pepper and sear, skin-side down, until well-browned.
9
Transfer to a baking dish and roast skin-side up 20 minutes, for medium-rare meat; cook longer, if desired.
10
In skillet sweat shallots in pan drippings until tender.
11
Add wine and deglaze pan, stirring to incorporate any browned bits.
12
Bring to a boil, lower heat to simmering and reduce liquid by half; add rich stock and about 3/4 cup of poaching liquid.
13
Reduce liquids by half.
14
To serve, fan pears on 2 warmed dinner plates and mound some rice; place squab halves on rice.
15
Whisk butter into sauce a few pieces at a time and pour over.
16
Serve garnished with parsley.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 to 1 1/2-inch piece fresh ginger peeled and roughly chopped, 3 cups chicken stock, 2 pears, Vegetable oil, and more.

Yes, John Neal's Gingered Pears with Squab falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

John Neal's Gingered Pears with Squab

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