Squab Civet with Fava Bean Cassoulet

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by: Jersey Cook






This is an elaborate and expensive dish that you can simplify by eliminating the fava bean cassoulet or the liver mixture for the sauce, or by forgetting about the sauce entirely. But if you decide to make the complete dish, it will be one of your most impressive. When buying your squabs, try to find birds with all the giblets, including the heart, gizzard, and liver, because you will need them for the sauce. The squabs for this dish are prepared exactly the same way as for Sautéed Squab with its own Jus, except that the jus is finished with giblet butter instead of plain butter. Most of the work for the elegant fava bean cassoulet can be done earlier the same day and then the assembled cassoulet can be heated in the oven just before serving. Makes 4 main-course servings.




ingredients

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serves: 4

Fava Bean Cassoulet

2 pounds fava beans in the shell (shucked)

2 ounces foie gras

Salt

Pepper

2 tablespoons fresh bread crumbs

Giblet Butter

4 Giblets from squabs and any saved-up squab livers

3 tablespoons butter

Sautéed Squab with its own Jus recipe

Nutrition Facts
Squab Civet with Fava Bean Cassoulet

Servings Per Recipe: 4

Amount per Serving

Calories: 356

  • Total Fat: 16.8 g
  •     Saturated Fat: 7.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 44.3 mg
  • Sodium: 257 mg
  • Total Carbs: 43.1 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.2 g
  • Protein: 20.1 g
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preparation

1.  To make the cassoulet, bring a saucepan three-fourths full of water to a rapid boil, add the fava beans, and blanch for 1 minute. Drain in a colander and rinse in cold water. Peel the fava beans, using a paring knife and your thumbnail to remove the tough skin.

2.  Chop the foie gras and put it in a small sauté pan over medium heat. When it starts to melt, add the fava beans and stir them around to coat them with the foie gras fat. Season with salt and pepper and spread the beans in a small gratin dish or baking dish so they are about 1/2 inch deep. Sprinkle the bread crumbs evenly over the top.

3.  Thirty minutes before serving, place the dish in a 400°F oven and bake for about 12 minutes, or until the bread crumbs turn golden.

4.  To make the giblet butter, take the giblets, except the necks (you can add the necks to the roasting pan with the squab carcasses), from the 4 squabs, put them in a mini food processor with the butter, and process until smooth, stopping as needed to scrape down the sides of the processor. If you don't have a mini food processor, chop the giblets with the butter until very fine, and then force the mixture through a medium- or fine-mesh strainer or drum sieve with the back of a spoon. Cover and refrigerate until needed.

5.  To prepare the sautéed squabs, make the jus as directed, and then saute the squabs. Deglaze the pan with the jus, whisk the giblet butter into the jus, and season with salt and pepper.

6.  To serve, arrange the squab breasts and thighs on warmed plates and pass the cassoulet at the table. Or, for a more elaborate restaurant-style presentation, arrange the cassoulet in mounds in the center of 4 warmed plates. Slice the breast meat lengthwise into thin strips and arrange these, in a rosette pattern, over the fava beans. Put the thighs in the center and spoon the sauce over the top.

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