Squab with Orange and Almond


2 tablespoons duck fat or unsalted butter
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, chopped (about 1 cup)
4 squab, each about 1 pound, wing tips removed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 quart veal or chicken stock, preferably homemade
1/4 cup port wine
zest and juice of 3 navel oranges; grate the zest of 1 orange and sliver the zest of the other 2 for garnish
1/2 cup slivered almonds, toasted
2 oranges, peeled and divided into segments (optional)
4 sprigs orange blossoms or leaves, for garnish (optional)


  1. In a large, deep pot with a tight-fitting lid, heat the duck fat over high heat. When hot, reduce the heat to medium-high, add the celery, carrots, and onion, and cook, stirring, until the onions are tender and fragrant, 4 to 5 minutes.
  2. Add the squab and thyme and cook until the squab are lightly browned on both sides, 2 to 3 minutes, turning the squab once during browning.
  3. Season to taste with salt and pepper. Add the stock, port, and grated orange zest and stir gently to mix. Cover and cook until the squab are cooked through, about 20 minutes.
  4. Lift the squab from the pot and set aside to rest on a plate. Strain the liquid through a fine-mesh sieve into a saucepan. Bring to a boil over medium-high heat, immediately reduce the heat to medium, and simmer until the liquid reduces by half, 8 to 10 minutes.
  5. Stir in the orange juice and season to taste with salt and pepper. Cook over medium heat until the sauce is smooth and nearly as thick as heavy cream, 5 to 10 minutes.
  6. Pour the warm sauce into shallow bowls and top with a squab. Garnish with the slivered orange zest, almonds, and orange segments and orange blossoms or leaves, if using.

Makes 4 servings.

Source: So Good

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