Instructions

Butcher the squab by separating the back legs and taking the breasts off. Save them for later. Clean, peel and do a small dice of all the vegetables and save the peels, trim and scraps. Blanch the diced vegetables in a large pot of lightly salted water and shock in a bowl of ice water. Remove from the ice water once cooled and place on a couple sheets of paper towels until ready to finish.

For the soup, roast the squab carcasses, livers and hearts in the oven until deeply caramelized. In a 6-quart brazier or stockpot, start with the canola oil on medium heat and sweat the vegetable scraps. Add the squab pieces, chestnuts and butter. Stir and sauté until the butter starts foaming. Add chicken stock and reduce by two-thirds, then add heavy cream and foie gras. Simmer for about 30 minutes. Remove from the heat and blend everything together, bones and all. Strain through a fine strainer and season with sherry vinegar, salt and pepper. Hold hot until ready to serve.

For the squab breasts and legs, season them with salt and pepper. Sear the legs first in a medium sauté pan, caramelize the skin and flip. Now, place the breasts skin side down in the same pan. Once the skin is caramelized on the breasts, flip them and turn off the heat. Let the squab sit in the pan for one minute, then remove the breasts and legs and place on a tray for serving.

To serve

Warm the diced vegetables and place a spoonful of the mixture into each soup bowl. Slice the squab breast and place the leg on top of vegetables and the sliced breast. Pour hot soup around the vegetables in the four bowls.