Lavender-Honey Lacquered Squab with Fig Compote, Tiny White Asparagus and a Bourbon Demi-Glace
4 Servings

PREPARATION

Fig compote preparation:
Sauté 2 tbsp of the shallots in 1 tbsp of butter until tender. Add the figs and port, and simmer to soften the figs until almost all of the liquid has evaporated. Place the mixture in a food processor, and process until the mixture coheres but is not completely smooth. Set aside.

Squab preparation:
Season the squab breasts with salt & pepper. Sauté skin side down until it begins to brown. Turn the breasts skin side up, brush with the honey, and finish cooking in a 450° degree oven for approx. 3 minutes. The breasts cook quickly and should still be medium rare in the center. Remove them from the oven and allow them to rest at room temperature while preparing the sauce.

Sauce Preparation:
In the same pan that was used for the squab, sweat the remaining shallots. When the shallots are tender, add the thyme and deglaze with the bourbon. Increase the heat, and reduce the bourbon until it has a syrupy consistency. Then add the veal demi-glace, and simmer until the sauce will coat the back of a spoon. Season with salt & pepper to taste. Remove the sauce from the heat, and swirl in the remaining butter.

To assemble the plates:
Place about a tbsp of the fig compote in the center of each plate. Slice the squab breast very thinly and fan the slices around the fig. Stand a few spears of the cooked asparagus in the compote. Spoon sauce around the outside of the plate. Garnish with a sprig of fresh thyme.