Roasted Squab with Sauteed Blueberries and Sweet Garlic Cloves

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About This Recipe

Recipe: Roasted Squab with Sauteed Blueberries and Sweet Garlic Cloves


  • 4 whole squab or Cornish game hens, split in half down breastbone
  • 2 tablespoons balsamic vinegar
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper
  • 24 cloves garlic, peeled
  • ½ cup water
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 5 to 6 sprigs thyme
  • 2 shallots, minced
  • 2 cups fresh blueberries
  • 2 tablespoons red wine vinegar
  • 1 bunch (about 8 ounces) escarole or other bitter greens

To Prepare the Squab or Game Hens

  1. Preheat the oven to 375°F
  2. Rub the birds with the balsamic vinegar and season with 1 teaspoon of the salt and 1 teaspoon of the pepper
  3. Place on a rack in a roasting pan
  4. Roast in the oven for 30 to 35 minutes, or until the juices run clear when the birds are pierced in the thigh with a knife
  5. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes

To Prepare Garlic

  1. Blanch the cloves twice in boiling water
  2. Rinse under water after each blanching
  3. In a heavy small sauté pan or skillet, combine the water, 1 tablespoon of the butter, the honey, and thyme
  4. Bring to a simmer and add garlic
  5. Cook until the garlic begins to caramelize and turn golden brown
  6. Continue cooking to reduce the liquid to a syrup
  7. Remove the thyme
  8. Set the garlic and keep warm

To Prepare Raspberries

  1. In a small sauté pan or skillet, melt 1 tablespoon of the butter over medium heat
  2. Sauté the shallots for 1 minute
  3. Add the berries and cook for 3 to 4 minutes, or until they release they’re juices
  4. Stir in the vinegar and simmer for an additional 4 to 5 minutes, or until the berries become sauce consistency
  5. Stir in salt
  6. Set aside and keep warm

To Prepare Escarol or Greens

  1. In a large skillet, melt the remaining 1 tablespoon butter over medium heat
  2. Add the greens, season with the remaining ½ teaspoon salt and ½ teaspoon pepper, and cook until wilted
  3. To serve, portion the greens onto 4 plates
  4. Spoon on the raspberry sauce
  5. Top each plate of greens with 2 breasts and 2 legs
  6. Spoon the raspberry sauce and 6 cloves of caramelized garlic over the squabs and onto each plate

Number of servings (yield): 4

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