Ingredients
12 squab breasts with skin intact
2 oz vegetable oil
salt and pepper
1/4 c. lingonberries
3 Tbls. sugar
1 tsp. lemon juice
Preparation
Season squab with salt and ground pepper. In pan on medium high heat add the oil and sear the squab side down until well caramelized. Flip the breast and place in oven at 400 for 7 minutes. Remove and let rest for 3 minutes before plating. Finish with frissee tossed in olive oil, salt and pepper.
Combine lingonberry jam ingredients (pinch of salt) and cook on medium heat until the jam coats the back of spoon, remove from heat and cool.
