Roasted Squab on Wilted Cress


6 Persons


      • 6 squab (or partridge 1lb each)
      • 1 tablespoon olive or vegetable oil
      • 3 cloves garlic, minced
      • 1 tablespoon chopped fresh marjoram
      • 1/2 teaspoon each salt and pepper
      • 6 slices side bacon
      • 3/4 cup each Madeira, red wine and chicken stock

Wilted Watercress:

      • 3 tablespoons walnut oil
      • 2 cloves garlic, minced
      • 20 cups rinsed watercress
      • 1 1/2 teaspoon lemon juice
      • 1/2 teaspoon each salt and pepper


      1. Rinse and pat dry squab, inside and out.
      2. In bowl, mix together oil, garlic, marjoram, salt and pepper. Rub over squab, inside and out. Truss and secure bacon slice over each squab breast. Place in roasting pan and cook in 450°F oven for 15-20 minutes or until juices run pink. Remove and discard bacon and broil for 2-3 minutes or until well browned.
      3. Remove from pan; tent with foil and let rest for 10 minutes. Place roasting pan over high heat. Stir in Madeira, red wine and chicken stock. Bring to boil, stirring to scrape up any brown bits; cook for 7-8 minutes or until reduced to about 1/2 cup. Strain and keep warm.
      4. Watercress: In large pot heat 2 tbsp of the walnut oil over medium heat. Add garlic and cook, stirring for 2 minutes; increase heat to high and add damp watercress. Cook, stirring for 1 minute or until wilted. Toss with lemon juice, salt, pepper and remaining walnut oil. to serve
      5. Make a nest of watercress on heated platter; halve each squab, removing backbone and arrange over top; serve with sauce on the side.