No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pan-seared Squab

  • Yield: 4 servings


  • 4 3/4-to 1-pound squabs
  • 1 tablespoon Creole spice
  • 1 to 2 tablespoons oil
  • 2 cups chicken stock
  • Foie gras rice (recipe follows)
  • Chopped parsley, for garnish


  • Have your butcher bone out squabs, leaving in leg bones. Preheat oven to 350s<caron>F. Season squabs with Creole spice on all sides. Heat oil in a large saute pan, add squabs, skin-side down, and sear until skin is crisp and sealed. Turn and seal other side. If necessary, cook squabs in two batches, then return all to saute pan. Add stock and transfer to oven. Roast about 12 minutes for medium (make sure not to overcook squab or it will begin to taste like liver). To serve, rest squab breast on rice and ladle pan juices over. Garnish with parsley.