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The Caterer

Kedgeree of squab, cucumber and foie gras by Michael Deane

11 September 2006
Kedgeree of squab, cucumber and foie gras by Michael Deane

INGREDIENTS

(serves four)

1 shallot (dried)
4tbs curry oil (plus a little extra)
300ml Arborio rice
600ml chicken stock
Salt and pepper
4 squab breasts
Sunflower oil
4 quail eggs
110g foie gras
1 cucumber
Rock salt
4tbs soy sauce

METHOD

Sauté shallot in curry oil on full heat. Add the rice and coat well with the oil. Pour over the chicken stock, bring to the boil and simmer until tender, stirring occasionally.

Season squab breasts and sear in hot sunflower oil for a couple of minutes. Transfer to hot oven (gas mark 5, 200ºC) skin-side down for two minutes. Pan-fry quail eggs in extra curry oil over a moderate heat till just set, take out of the pan and reserve. Pan-fry foie gras in same oil for 30 seconds each side. Slice squab.

For cucumber, take out the centre, julienne, and marinate in one teaspoon of rock salt, one teaspoon of sugar and curry oil for 30 minutes. Squeeze out excess water.

To assemble arrange rice on plate using a circular mould. Layer slices of squab on top. Add marinated cucumber, foie gras and top with a quail's egg and drizzle with curry oil and soy sauce.

Michael Deane

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