Name: Pan-Seared Squab Breast with Smoked Cherry Compote and Black Garlic Fermented Radish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 8 squab breasts (from 4 whole squabs, deboned), skin on (approx. 80-100g or 3-3.5 oz each); 2 tablespoons (30ml) grapeseed oil or other high smoke point oil, divided; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; 0.5 teaspoon (2g) freshly ground black pepper, plus more to taste; 250g (8.8 oz) fresh or frozen dark sweet cherries, pitted; 50g (1.8 oz) granulated sugar; 30ml (2 tablespoons) quality red wine vinegar; 60ml (1/4 cup) water; 2ml (1/2 teaspoon) liquid smoke (hickory or applewood); Pinch of sea salt; 200g (7 oz) French breakfast radishes, thinly sliced on a mandoline; 2 large cloves (approx. 15g) black garlic, minced very finely or pureed; 60ml (1/4 cup) white wine vinegar; 30ml (2 tablespoons) water; 10g (2 teaspoons) granulated sugar; 3g (1/2 teaspoon) Diamond Crystal kosher salt; 2g (0.5 teaspoon) dill pollen, for dusting; 4 fresh dill sprigs, for garnish

Magic Sous

Pan-Seared Squab Breast with Smoked Cherry Compote and Black Garlic Fermented Radish — Magic Sous