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1
Preheat the oven to 475 degrees F.
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2
Cut the backbone out of the squab and gently flatten with the palm of your hand.
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3
Lightly season the squab on both sides with salt and ground black pepper.
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4
Heat the oil in a large saute pan or skillet over medium-high heat.
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5
Add the squab, skin-side down, and cook for 3 minutes.
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6
Turn and place in the oven.
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7
Roast until the birds are cooked through and tender, about 7 minutes.
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8
Remove from the oven and transfer to a platter.
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9
Cover with aluminum foil.
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10
Drain all but 1 tablespoon of fat from the pan and place over medium-high heat.
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11
Add the shallots to the pan and cook, stirring, for 1 minute.
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12
Add the garlic and cook for 30 seconds.
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13
Add the cherries and cook, stirring, for 1 minute.
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14
Add the balsamic vinegar and cook, stirring, to deglaze the pan.
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15
When nearly all the vinegar has evaporated, add the chicken stock and sage.
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16
Cook until reduced by 25 percent in volume, about 1 1/2 to 2 minutes.
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17
Remove the sauce from the heat, add the butter and stir.
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18
Adjust the seasoning, to taste.
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19
For the Fried Nests: Preheat a fryer to 360 degrees F.
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20
Dredge the beets and sweet potatoes in the flour, shaking off any excess.
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21
Place the sweet potatoes and beets in the fryer and cook until golden brown, about 4 to 5 minutes.
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22
Remove the beets/sweet potatoes from the fryer with a spider to a paper towel lined plate and season with salt.
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23
To serve, place the potato nest on a platter.
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24
Place squab on top and top with sauce.
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25
Arrange the haricots verts around the sides and serve immediately.
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26
Bring a small saucepan of salted water to a boil.
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27
Add the haricots verts and cook until just tender, about 1 minute.
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28
Transfer with a slotted spoon to an ice bath to refresh.
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29
Drain.
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30
In a large skillet, melt the butter over medium-high heat.
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31
Add the drained haricots verts, and cook, stirring, for 3 minutes.
