Squab Breasts on Croutes Recipe

Name: Squab Breasts on Croutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hearty red wine; 2 tbsp balsamic vinegar; Finely grated zest and juice of 1 orange; 8 squab breasts; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 tbsp butter; 2 shallots, sliced; 3 oz (85g) slab bacon, rind discarded, cut into sticks; 8 slices rustic bread; 2 tbsp Dijon mustard; 4 oz (115g) mache (lamb's lettuce)

Servings: persons

1/4 cup hearty red wine
2 tbsp balsamic vinegar
Finely grated zest and juice of 1 orange
8 squab breasts
Salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
2 shallots, sliced
3 oz (85g) slab bacon, rind discarded, cut into sticks
8 slices rustic bread
2 tbsp Dijon mustard
4 oz (115g) mache (lamb's lettuce)

1
For the marinade, combine the ingredients in a zippered plastic bag.
2
Add the squab, and refrigerate for at least 8 hours.
3
Remove the squab from the marinade and reserve.
4
Season the squab with salt and pepper.
5
Heat 1 tbsp of the oil in a large frying pan over medium heat.
6
Add the bacon and cook, stirring, about 5 minutes, until golden.
7
Stir in the shallots and cook for 2 minutes more.
8
Transfer to a plate and tent with aluminum foil.
9
Melt the butter over medium-high heat.
10
Add the squab and cook, turning once, for 5 minutes, or until golden on both sides.
11
Meanwhile, brush the bread slices with the remaining oil and toast until golden.
12
Spread with the mustard.
13
Transfer the squab to the plate and tent with foil.
14
Pour the reserved marinade into the pan, bring to a boil, and cook about 5 minutes, or until reduced by half.
15
Cut each squab breast in half diagonally Divide the mache among 4 dinner plates.
16
Top each salad with a slice of toasted bread, 4 breast portions, and the lardon and shallot mixture.
17
Drizzle with the reduced marinade and serve at once.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup hearty red wine, 2 tbsp balsamic vinegar, Finely grated zest and juice of 1 orange, 8 squab breasts, and more.

Yes, Squab Breasts on Croutes 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.

That's it — enjoy your meal!

Squab Breasts on Croutes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions