Roasted squab with collard greens

For the squabs:

• Separate the thighs, breasts and wings.
• Make a dark poultry stock. In this case, use the gutted and cleaned carcasses of the squab.
• Stew the wings and thighs with the vegetables and Port wine.
• Remove the cooked wings and thighs and blend the sauce from the stew with a turmix.

For the garnish:

• Chop the cabbage into julienne and blanch.
• Julienne the carrot, courgette and green pepper and sauté.
• Chop garlic into brunoise.
• Peel the pear, cut it into segments and blanch it in boiling water so that it does not brown.

For decoration:

• Fry vegetable chips. In this case, leek cut into julienne.

SET UP

• Cook the greased breasts in a very hot pan. Leave to rest on a plate covered with aluminium foil.
• Heat the thigh and wing stew in the sauce.
• Sauté the vegetables with garlic.
• Brown the pear with a little butter.
• Carve the breast and plate the squab on top of the stir-fried vegetables.
• Sauté with the sauce from the stew.
• Serve with the sautéed pear.
• Decorate with the fried leek.