Kim Milan's Roasted Squab
A premium poultry dish featuring dry-aged squab basted with butter, pan-seared until crispy, and served with a pea garnish.
Ingredients needed 1 servings
Recipe
Cooking tips
- The surface of the squab must be completely dry to achieve a crispy crust when pan-searing.
- Due to the nature of poultry, the meat should be cooked to a medium-rosé with a pink interior to remain tender.
- Adding bitter greens and mint to the sweet pea garnish helps cut through the richness of the meat.
Recommended for
- Those who want to learn authentic basting and dry-aging techniques for roasted poultry.
- Those attempting French- and Italian-style fine-dining meat dishes.
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