Sauteed Squab with Bourbon Maple Glaze & Pan Roasted Foie Gras

Sautéed squab breast glazed with BLiS bourbon maple syrup, served atop vanilla-maple foie gras and rhubarb confit.

Preparation

• Sauté seasoned  squab skin side down on  med high heat and turn once when dark golden brown  brush  Maple & Elixer glaze generously on skin side  
• Take off heat let breast stay in pan and roll top and bottom in glaze till well coated and glazed about 2 min.
• Serve over slice of Foie Gras and confit of rhubarb and tart apple

Directions

• Mix all dry ingredients together  
• Score foie Gras slices  and season only one side of foie gras with salt and pepper  thyme,rose petal and cumin mixture to coat well almost crust
• In a dry sauté pan heat till smoking no oil very hot  
• Add scored seasoned foie Gras slices seasoned side down all at once  
• Let a good dark crust form on the foie gras before turning turn only once  
• After turning flipping Cook for a few minutes 1-2 at most until foie Gras is slightly soft in middle and baste with the fat that has been generated in the pan.
• Drain and brush with BLiS Vanilla infused Maple syrup  while very hot

Serve 1 slice over warm rhubarb confit on a plate then layer squab breast on top of foie gras.

Garnish with thyme flowers and a drizzle of “Elixer” XO

Serves 4

Photo courtesy of foodarts.com