Preheat the oven to 400°. Using a sharp knife, cut the breasts off the squabs and transfer to a plate, cover with plastic and refrigerate. In a small roasting pan, roast the carcasses for about.. Remove the bones and drain the pan. Place the pan back on the heat and return the bones to the pan. Deglaze the pan with the white wine and heat until the liquid has completely evaporated, then add the brandy and reduce again until the liquid evaporates completely. 1 fl oz of white wine. 1 fl oz of brandy.
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Remove and let rest in a warm place. While the birds roast, divide the mushrooms, foie gras with 4 sprigs of thyme and salt and pepper among the 4 foil squares. Gather the corners of the foil and twist into small bundles. Increase oven temperature to 400 degrees F and roast bundles for 15 minutes. Place 1 squab on each of 4 warm plates.. Step 2. To make the compote, cut the spring garlic bulbs from the stems, then slice crosswise 1/8 inch thick. Film a sauté pan with 2 tablespoons of the olive oil and heat over high heat. Fry the.
