Roasted California Squab with Buckwheat Crepe and Mulberry Jus
4 Carpenter Ranch Squabs, whole, de-boned and skewered
Kosher salt, to taste
Cracked Telicherry peppercorns, to taste
Grapeseed or pomace oil
4 large eggs
2 TB. sugar
1/4 c. buckwheat flour
3 TB. melted butter
1 tsp. cognac
1 lb. Tuscan cabbage (Cavolo Nero), cleaned
1 vegetable brunoise blanched (carrots, celery, potato, onions)
1 c. diced foie gras
1/8 fresh nutmeg
1 c. sugar
1 c. red wine vinegar
1 qt. mulberries, cleaned
1 duck glace, chicken glace or veal glace
For the Squabs: Heat oven to 350 degrees F. Season the inside of the squab then the skin. Heat oil in a skillet or large saute pan. Evenly brown all sides of the squabs. Place on a baking rack and roast for 5-6 minutes or until 135 degrees F internal temperature. Allow to cool for about 3 minutes until removing the skewer and presenting.
For the Buckwheat Crepes: Combine eggs, sugar, flours, and melted butter and blend in blender. Add in cognac. Spray the bottom of a nonstick pan and lightly heat. Using about one 1/4 oz of mix ladle in center of pan and move pan around so it evenly coats the bottom of the pan in a thin layer. Flip and set aside stacking with wax paper or parchment. In a separate pan, heat until hot and add seasoned foie gras. When melting, add Tuscan cabbage and fresh nutmeg. Finish with Brunoise vegetables, season with salt and pepper to taste and fill up crepes with the vegetable mixture.
For The Mulberry Jus: Make a gastrique by cooking down in a saucepot the sugar, red wine vinegar and mulberries. When reduced to a syrup, add in the glace and strain through a chinois. Arrange on plates with greens. Sprinkle chopped hazelnuts over the salad and drizzle hazelnut oil. Serve with grissini if available.