Recipe - Roasted Spiced Pears With Figs And Almonds

3 Whole squab ; (1 pound ea)
One half cup Olive oil; plus
2 tablespoon Olive oil
2 Shallots; minced
1 Shallot; roughly chopped
2 Garlic cloves; minced
5 Garlic cloves; unpeeled
1 Sprig thyme
Zest of 1 Seville orange
One fourth cup Sherry vinegar
1 tablespoon Honey
One half cup Seville orange juice
2 cup Veal stock
Salt
Freshlyground black pepper
=== SEVILLE ORANGE CONFIT
===
1 Peeled Seville orange;
minced
1 Seville orange peel; minced
One half cup Sugar

Make the Seville Orange Confit: Bring a small saucepan of water to a boil
over high heat. Add minced orange, and blanch for 2 minutes; and strain.
Bring 1 cup water and sugar to a boil, and add orange peel. Reduce heat to
low, and simmer until tender, about 5 to 7 minutes. Set aside. (Makes about
1 cup) Place a squab on a work surface, and with a sharp knife, remove
wings and cut each wing into two pieces. Cut neck from body, and cut the
body in half. Remove backbone. Split the squab in half through the
breastbone. Cut off the first joint of each leg of the squab. Set all squab
bones aside. Make a small slit in the excess skin of the breast. Tuck the
end of the leg into this slit. Place the halved squabs in a shallow baking
dish. Add One fourth cup olive oil, minced shallots, minced garlic, thyme, and
orange zest to the baking dish, tossing to combine. Cover and let marinade
in refrigerator for 24 hours. In a large, heavybottomed saucepan, heat
remaining One fourth cup olive oil over mediumhigh heat. When just beginning to
smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring
occasionally. Reduce heat to mediumlow, and add 5 cloves unpeeled garlic
and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes.
Add sherry vinegar and honey, and stir to combine. Cook until pan is dry.
Add orange juice, and cook until reduced and syrupy. Transfer to a small
saucepan. Add veal stock, and reduce heat to low, simmering very slowly for
40 minutes. Remove from heat, and strain through a fine sieve, pushing hard
on the solids. Whisk in 1 tablespoon olive oil, and season with salt and
pepper. Heat oven to 500 degrees. Remove squab from marinade. Season both
sides of the squab with salt and pepper. Heat 1 tablespoon olive oil in a
large heatproof skillet over high heat. Add squab, skinside down, to the
skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is
brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8
to 10 minutes for medium. Remove from oven and serve with sauce and orange
confit drizzled over squab. Serves 6.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 289 Calories (kcal); 23g Total Fat; (68% calories from fat);
1g Protein; 23g Carbohydrate; 0mg Cholesterol; 388mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 4 One half Fat; 1 1/2
Other Carbohydrates

Recipe by: Recipe from Stephen Kalt; Chef/coowner; Spartina, 355 Green

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