Roasted Squab with Rose Petals

1. 1

   Preheat the oven to 450.

2. 2

   In a large ovenproof skillet, melt 2 tablespoons of the butter over high heat.

3. 3

   Season the squab with salt and pepper.

4. 4

   When the butter is very hot, add the squab, breast side down, and brown well on all sides, about 9 minutes.

5. 5

   Turn breast side up and roast in the upper third of the oven, basting a few times, for about 15 minutes, or until the breast meat is medium rare.

6. 6

   Transfer the squab to a warm plate.

7. 7

   Pour off the fat in the skillet.

8. 8

   Add the Madeira and simmer over moderate heat for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.

9. 9

   Remove from the heat.

10. 10

    Using a boning knife, cut along the breast bone and around the legs to halve and partially bone each squab.

11. 11

    Arrange 2 halves on each plate.

12. 12

    Pour the carving juices into the pan sauce and simmer for 1 minute over moderately high heat.

13. 13

    Remove from the heat and swirl in the remaining 1 tablespoon chilled butter.

14. 14

    Season the sauce with salt and pepper and pour over the squab.

15. 15

    Scatter the rose petals on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.