Squab With Apricot Sauce
Juicy squab cooked to tender perfection, complemented by a sweet and tangy apricot sauce, ideal for elegant dinners or special occasions.
Ingredients
Instructions
- Season the squab halves with salt.
- Brown the squab, skin side down, in butter in a skillet.
- Turn the squab, cover, and simmer for about 35 minutes or until tender.
- Remove the squab to a warm platter.
- Combine chicken broth, apricot nectar, and cornstarch in a bowl.
- Add the mixture to the pan drippings.
- Simmer and stir until the sauce thickens slightly and bubbles.
- Pour the sauce over the squab.
Tips & Substitutions
For a richer flavor, consider marinating the squab in apricot nectar mixed with a splash of soy sauce for a few hours before cooking. If you don't have apricot nectar, peach or mango nectar can be good substitutes. Ensure the squab is thoroughly browned to enhance the sauce's flavor. Serve with a side of Rice With Onion And Bay Leaf to soak up the delicious sauce.
Serving Suggestions
Serve the squab with the apricot sauce drizzled generously on top. Pair it with roasted vegetables or a fresh salad for a balanced meal. This dish goes wonderfully with Carrot Lyonnaise as a side, providing a nice contrast to the sweetness of the sauce. A light red wine or sparkling water can complement the flavors beautifully.
Storage & Reheating
Leftover squab can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the squab in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Reheat the sauce separately on the stovetop until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Squab With Apricot Sauce contains roughly 543 calories, with 24g protein, 14g carbohydrates, and 43g fat. It is an excellent source of protein (48% of the Daily Value) and iron (33% of the Daily Value). Note that it is relatively high in sodium, at 1139mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bird instead of squab?
Yes, you can substitute squab with Cornish hens or duck, adjusting the cooking time as needed. Both alternatives will provide a similar rich flavor profile, but be cautious with the cooking times to ensure they remain tender and juicy.
What can I do if I don't have apricot nectar?
If apricot nectar is unavailable, you can substitute it with peach nectar or a mix of orange juice with a bit of honey to mimic the sweetness and acidity. Adjust the amount based on your taste preferences, ensuring the sauce maintains a balanced flavor.
How do I know when the squab is fully cooked?
The squab is fully cooked when its internal temperature reaches 165°F (74°C). You can also check for tenderness; if the meat falls off the bone easily, it's likely done. Allow it to rest for a few minutes after cooking to enhance its juiciness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).