Q.

My seared squab was chewy with fatty skin, should I have rendered it like duck?

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A.

It shouldn’t be necessary to score & render squab like a duck breasts.

As for the chewy meat – it’s possible your squab was overcooked – chefs generally cook it no further than medium rare.  Beyond that it can start to dry out.

It’s difficult to offer further advice without seeing your squab, the cooking process and trying the resulting dish ourselves.  If you used whole squab, we generally recommend semi-boneless squab for people searing or grilling it for the first time, as it’s easier to manage and cook evenly.

To make it even easier, you might try splitting semi-boneless squab in half, then sautéing in butter.

Check out our small collection of squab recipes if you’d like further inspiration.

– Question Submitted by Cb




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