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Ingredients
- 2 c. water
- 1/2 c. white wine
- 1 Tbsp. sugar
- Â Â Juice and grated zest of 1/2 lemon
- Â Â Juice and grated zest of 1/2 orange
- 10 x black peppercorns
- 1 sprg rosemary
- 2 x pears peeled, cored,
- Â Â and cut into halves
- 1 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 4 x squab
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 1 ounce dry porcini mushrooms
Directions
- For the Pears: Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 min. Add in pears and poach till tip of knife can be easily inserted into flesh, 15 to 20 min. Remove pears from liquid with slotted spoon.
- Heat butter and extra virgin olive oil in separate pan over medium heat. Add in pears and brown on both sides, 6 to 8 min.
- For the Squab: Soak porcini mushrooms in hot water for 30 min. Sprinkle squab inside and out with salt and pepper.
- Heat oil over medium-high heat in oven-proof skillet. Brown squab on all sides, 6 to 8 min. Add in mushrooms to pan.
- Transfer skillet to oven and roast at 350 degrees till squab is done but still slightly pink inside, 25 to 30 min. Add in Pears to skillet to hot, another 5 min.
- Divide squab, mushrooms and pears among 4 plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 250 | 62% |
| Total Fat 28.14g | 35% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 84mg | 4% |
| Potassium 361mg | 10% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 9.53g | 6% |
| Protein 19.41g | 31% |
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