Squab is currently my favorite meat. These are local birds from Beck's Farm which is located close to Modesto, CA. I like roasting them like this because you get good flavor from the bones. It is very important to baste the inside of the cavity well and allow time for resting so that you get an even cook on the breast.
Since the legs are so much tougher, I poach them separately at 70 degrees Celsius before crisping them in a pan on the pick-up.
The puree on the bottom of the plate is a gel made from freshly juiced apples, a touch of ginger, 1.2% agar, and finished with a few drops of douglas fir essential oil
pictures by Alan Yatagai www.asyphotography.com
pictures by Alan Yatagai www.asyphotography.com
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