
Squab Civet with Fava Bean Cassoulet

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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
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
preparation

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