Squab and Cabbage Stuffed with Foie Gras Recipe from GourmetFoodPlaza.com

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Squab and Cabbage Stuffed with Foie Gras
Squab is seared in goose fat and roasted, then served with a cabbage packet stuffed with a mixture of foie gras and cabbage, and sauce with juniper berries. Chef Loiseau insists that the squab be killed for the table in such a way that no blood is lost, as the blood forms the basis of the sauce. One interesting thing to note about this recipe, and many other French recipes, is how a few different ingredients are used to create a variety of tastes and textures.
Serves 4
	Cabbage Packets
1	large cabbage
2 oz	salt pork, diced small
1 tbsp	unsalted butter
2 tbsp	goose fat
1	large onion, minced
-	salt to taste

4	squabs
-	salt and freshly ground pepper
2 tbsp	goose fat

	Sauce
-	squab carcasses (above)
1/2 cup	water
8	juniper berries

-	four 3/4-inch medallions of foie Gras

1 tbsp	fleur de sel (coarse, mild salt)

	To Prepare the Cabbage Packets
-	Bring a large pot of salted water to a boil.
-	Take off 1 layer of cabbage leaves, exposing clean leaves; discard these outermost leaves.
-	Remove the next 4 large leaves of the cabbage and cut out the large stiff central rib.
-	Put the leaves in the boiling water, weighting them down with a ladle or similar tool.
-	Cook 5 minutes; drain and plunge into ice water to set the color.
-	Remove and drain; press with paper towels to dry and set aside.

-	Core the remaining cabbage and cut in narrow strips.
-	Sauté the salt pork briefly in a large skillet to render the fat.
-	Add a tablespoon of butter and let it brown slightly.
-	Add the cabbage and sauté until wilted.
-	Heat the goose fat in a medium skillet over medium-high heat and sauté the onions until softened and beginning to color.
-	Remove from heat and drain on paper towels.
-	Add to the cabbage; adjust seasoning with salt.

-	Spread 4 sheets of plastic wrap on a work surface and place a cabbage leaf in the center of each.
-	Put a large scoop of the filling on each.
-	Draw up the cabbage leaf, folding it over and enclosing the filling completely.
-	Lift the plastic wrap and tightly encase each cabbage packet.
-	Twist the tops of the plastic wrappers and tie securely with cotton string.

-	Bring water to a boil in the bottom of a steamer.
-	Place the cabbage packets on a rack above the water.
-	Steam 5 minutes. Set aside off the heat.

	To Prepare the Squabs
-	Preheat the oven to 400 F.
-	Season the squabs inside and out with salt and pepper.
-	Leave the livers inside the squabs.
-	Heat the goose fat in a large ovenproof skillet and brown the squabs on all sides until quite dark.
-	Do not pierce the skin.
-	Put in the oven and cook for 5 minutes.
-	The squab will not be finished cooking.
-	Remove and carve the thighs and drumsticks from the birds.
-	Slice the breasts from the birds.
-	Reserve the carcasses for the sauce.
-	Put the breasts, thighs and drumsticks into a large sauté pan with 2 tablespoons of the butter and sauté until cooked through, about 1 minute.
-	Set aside; keep warm.

	To Prepare the Sauce
-	Put the carcasses in a saucepan with the water and smash with a heavy object until well-broken up, releasing all the blood.
-	Remove and discard the carcasses.
-	Add the juniper berries to the blood.
-	Cook over medium-low heat for 5 to 7 minutes, until slightly thickened.
-	Do not let it come to a boil; stir occasionally with a whisk.
-	Remove from heat and pass through a fine-meshed sieve.
-	Set aside and keep warm.

	To Prepare the Foie Gras
-	Heat a non-stick sauté pan over high heat.
-	When the pan is very hot, add the foie Gras and sear on one side for 1 minute, until crisped; turn and sear on the other side.
-	Remove from the pan and drain on paper towels.

	To Serve
-	Unwrap the cabbage packets and put 1 on each warmed plate.
-	Pool sauce on the other side of the plates.
-	Center a foie Gras slice in each pool of sauce.
-	Place 2 breasts and 2 thighs on top of the sauce on either side of the foie Gras on each plate.
-	Lean 2 drumsticks against each cabbage packet.
-	Sprinkle each cabbage packet with a pinch of fleur de sel.

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