Squab on Haricots Verts
Ingredients
- 2 tablespoons orange juice
- 1/4 cup lemon juice ⓘ
- 3 tablespoons olive oil plus 1 teaspoon olive oil, in all ⓘ
- 1 teaspoon finely minced garlic ⓘ
- 1 1/2 teaspoons brown sugar ⓘ
- 1 teaspoon drained capers ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 1/2 teaspoons black pepper ⓘ
- 1/2 teaspoon salt ⓘ
- 2 squab (1 1/2 pound each), split, back bone removed ⓘ
- 1/2 pound haricots verts, blanched al dente, cooked until tender and cooled under cold water ⓘ
- 2 lovely ripe tomatoes, seeded, cored and medium diced, all juices reserved ⓘ
- 1/4 teaspoon sugar
- 1 tablespoon finely minced shallots ⓘ
- 1/2 teaspoon fresh chopped thyme ⓘ
- 1/2 teaspoon finely chopped orange zest ⓘ
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt.
- Mix well and place the four pieces of squab into the marinade.
- Cover and allow to sit at room temperature for 1 hour.
- Meanwhile, make the tomato relish.
- In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon olive oil.
- Mix well and set aside.
- In a medium non stick oven proof saute pan heat 1 tablespoon of olive oil.
- Remove the squab from the marinade and pat dry.
- Place the squab into the pan, skin side down first.
- Sear for 4 minutes and turn.
- Turn off the heat and add the marinade.
- Place the pan into the oven and cook for 12 minutes.
- Remove from the oven and let cool, about 5 minutes.
- Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil.
- Divide onto two entree plates, making a mound in the center of the plate.
- Place two squab halves on each mound of beans.
- Top with a generous spoonful of the tomato relish, making sure to get some of the juices.
Nutrition & Diet Analysis (per serving)
778
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).