John Neal's Gingered Pears with Squab

• 1 to 1 1/2-inch piece fresh ginger peeled and roughly chopped
• 3 cups chicken stock
• 2 pears
• Vegetable oil
• 2 squab
• Salt and pepper
• 2 tablespoons minced shallots
• 2 tablespoon white wine
• 1/2 cup rich poultry stock
• Hot steamed rice, for serving
• 2 tablespoons butter, cut in small pieces
• Chopped parsley for garnish

1. In a saucepan combine ginger and stock.
2. Peel pears and add to pan; bring to a boil.
3. Reduce heat and poach until pear is tender.
4. Halve pears, remove cores and cut into a fan shape.
5. Keep warm.
6. Preheat oven to 400 degrees F. Remove breast and thigh-leg in one piece from each side of squab breast-bone; you will have 4 halves.
7. Heat a heavy skillet with about 1/2 tablespoon oil over high heat.
8. Season squab halves with salt and pepper and sear, skin-side down, until well-browned.
9. Transfer to a baking dish and roast skin-side up 20 minutes, for medium-rare meat; cook longer, if desired.
10. In skillet sweat shallots in pan drippings until tender.
11. Add wine and deglaze pan, stirring to incorporate any browned bits.
12. Bring to a boil, lower heat to simmering and reduce liquid by half; add rich stock and about 3/4 cup of poaching liquid.
13. Reduce liquids by half.
14. To serve, fan pears on 2 warmed dinner plates and mound some rice; place squab halves on rice.
15. Whisk butter into sauce a few pieces at a time and pour over.
16. Serve garnished with parsley.

ginger, chicken stock, pears, vegetable oil, squab, salt, shallots, white wine, rich poultry stock, rice, butter, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/john-neals-gingered-pears-with-squab-recipe.html (may not work)