Chef Hubert Keller's Squab Breasts Baked in Puff Pastry-Capped Potato Shells

Ingredients

4 large skinless and boneless squab breast halves (about 2 1/2 ounces each) or bouble quail breasts, or 2 single chicken breasts, cut in half
Marinade
1/2 cup minced onions
1/4 cup peeled and finely diced carrot
1 cloved garlic
1 Bouquet Garni
1/2 tablespoon juniper berries, crushed
1/2 tablespoon cracked pepper
1 cup Pinot Noir or Cabernet or other robust red wine
4 russet potatoes (about 12 ounces each), unpeeled
1/2 tablespoon virgin olive oil
2 small leeks, white part only, split in half lengthwise and thinly sliced
1 teaspoon finely minced garlic
Salt and pepper to taste
2 tablespoons finely sliced fresh chives or minced fresh basil
4 ounces puff pastry dough
1 egg yolk, whisked
1 teaspoon tomato paste
2 cups Brown Chicken Broth
2 teaspoons cornstarch

Steps:

Place the squab breasts in a nonreactive baking dish and add the onions, carrot, garlic, Bouquet Garni, juniper berries, and pepper. Pour the wine over the squab, cover the dish, and marinate in the refrigerator for 4 to 6 hours.

Cut a 3/4-inch slice from the end of each potato. Using a melon baller, hollow out the potatoes from one end, taking care not to break through the skin or the other end. Discard the scooped-out flesh, or use for soup or another purpose(store in water to prevent oxidation).

Bring a large saucepan of salted water to a boil and add the potato shells. Lower the heat and simmer gently for 8 to 10 minutes, or until tender. Carefully remover the potato shells and drain.

Heat the olive ile in a small heavy-bottomed saucepan, add the leeks and garlic, and season with salt and pepper. Cover and sauté over medium-high heat, stirring occasionally, for 5 to 8 minutes, or until soft but not brown. Stir in 1 tablespoon of the chives, remove from teh heat, and let cool.

Preheat the oven to 350°F

Drain the marinade from the squab breasts, scraping off the vegetables and herbs back into the marinade and reserve. Season the breasts on both sides with salt and pepper.

(Cited from The Cuisine of Hubert Keller)