Name: Smoked Birch-Sap Glazed Squab with Fermented Black Garlic Emulsion, Crispy Salsify, and Pine-Needle Infused Jus
Prep time: 45 min
Cook time: 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: Modern Nordic-French Fusion
Ingredients: 4 whole squabs (approx. 450g / 1 lb each), breasts and legs removed, carcasses reserved for stock if desired; 60ml (4 tbsp) birch sap syrup; 100g (3.5 oz) fermented black garlic cloves; 1 large egg yolk, room temperature; 200ml (6.8 fl oz) neutral grapeseed oil; 15ml (1 tbsp) sherry vinegar; 4 large salsify roots, peeled and kept in acidulated water; 500ml (2 cups) vegetable oil for frying; 250ml (1 cup) high-quality veal demi-glace; 30g (1 oz) fresh, organic pine needles (Douglas Fir or Spruce), cleaned; 50g (3.5 tbsp) cold unsalted butter, cubed; 10g (2 tsp) Diamond Crystal kosher salt; 5g (1 tsp) freshly cracked white pepper; Smoking wood chips (hickory or applewood)

Magic Sous

Smoked Birch-Sap Glazed Squab with Fermented Black Garlic Emulsion, Crispy Salsify, and Pine-Needle Infused Jus — Magic Sous