Roast Squab With Honey Sauce
|Ground pepper||To Taste|
|Chopped shallot||1 Teaspoon|
|Port||1⁄4 Cup (4 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Honey vinegar/Apple cider vinegar||2 Teaspoon|
|Veal stock||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄2 Teaspoon (Mixed With 1 To 2 Tablespoons Port)|
|Raw honey||1 Teaspoon|
Discard giblets from squab.
Cut off wings and reserve.
Tie legs to breast with string.
Sprinkle squab and wings with salt and pepper and set aside.
Preheat oven to 450°F.
Heat oil and butter in large ovenproof skillet over medium-high heat until very hot.
Add squab and wings and cook until crisp and deep brown, turning frequently.
Arrange squab in skillet breast side up.
Transfer to oven and roast about 15 minutes (for medium rare).
Transfer squab and wings to heated platter.
Reduce oven temperature to 350°F.
Discard 3/4 of fat from skillet.
Return skillet to medium heat, add shallot and saute about 5 seconds (be careful not to burn).
Add Port, red wine, vinegar and squab wings and cook until liquid is reduced by half.
Add veal stock and continue cooking until liquid is reduced to 3/4 cup (if sauce is too thin, blend in cornstarch mixture and cook to desired consistency).
Slice squab, adding to sauce any juices that have accumulated on platter.
Arrange slices in center of platter with wings on either side.
Return squab to oven for 2 minutes to heat through.