-
1
Remove the breasts and legs from the squab.
-
2
Crush the garlic and bay leaves, and mix together in a large bowl with the salt.
-
3
Pack the squab legs in the salt mixture and cure for 30 minutes.
-
4
Rinse under cold water.
-
5
Put the legs and duck fat in a saucepan, bring to a simmer, and cook until tender.
-
6
Remove from the fat and let cool.
-
7
Put the tea and butter in a food processor and process to combine.
-
8
Place the duck breasts in a ziptop bag with the butter mixture.
-
9
To make the cherries:
-
10
In a small pot, bring the port to a boil and cook until reduced by half.
-
11
Pour the port over the cherries to rehydrate them.
-
12
Once the cherries have plumped, strain the liquid.
-
13
Return to the saucepan and reduce until syrupy.
-
14
To make the radishes:
-
15
Put the radishes in a pot with the water and butter.
-
16
Bring to a simmer and cook until tender and well glazed.
-
17
To make the sweet tea glazed foie gras:
-
18
Cut the foie gras terrine into an attractive shape.
-
19
Add the gelatin to the hot sweet tea in a bowl, and use the mixture to glaze the terrine.
-
20
To Finish:
-
21
Bring a saucepan of water to 135 degrees F. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 140 degrees F).
-
22
Remove the breasts from the bag.
-
23
Roast them, skin side down, until crispy.
-
24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
