Name: Aged Birch-Sap Glazed Squab with Fermented Ramp Chimichurri, Smoked Bone Marrow Emulsion, and Crispy Sunchoke Soil
Prep time: 45 min
Cook time: 45 min
Total time: 25 h 30 min
Yield: 4 servings
Cuisine: None
Ingredients: 4 whole squabs (approx. 450g each), plucked and eviscerated, hearts and livers reserved; 100ml (3.4 fl oz) aged birch sap syrup; 50ml (1.7 fl oz) high-quality sherry vinegar; 200ml (6.8 fl oz) dark squab or poultry jus; 500g (1.1 lbs) sunchokes (Jerusalem artichokes), scrubbed clean; 4 canoe-cut beef marrow bones (approx. 15cm long); 100g (3.5 oz) fermented ramps (brined for 2 weeks), finely minced; 50g (1.8 oz) Italian flat-leaf parsley, leaves only, chiffonade; 150ml (5 fl oz) extra-virgin olive oil, divided; 1 large egg yolk, room temperature; 10ml (2 tsp) fresh lemon juice; 5g (1 tsp) Diamond Crystal kosher salt, plus more for seasoning; 2g (1/2 tsp) freshly ground Tellicherry black pepper; Micro-ramp leaves or micro-greens for garnish

Magic Sous