Makes 4 servings.
- 4 squab breasts (quail or pheasant)
- 1 Tbsp. brown sugar
- 1/2 cup port wine
- 4 figs, thinly sliced
- 4 slices brioche bread cut into strips 1” wide and 4” long
- 4 Tbsp. Danish Blue cheese
- 2 Tbsp. crème fraiche
- 1 tsp. Garam Masala (Indian spice)
Sear the squab breast in a hot pan, skin side down for 4 to 6 minutes. Flip over to the other side and add brown sugar, port wine, and figs. Cook another 4 to 6 minutes. Take off heat. Preheat oven to 400° F. Toast the brioche bread for 3 minutes. Mix the Danish Blue cheese and the crème fraiche together.
Place each slice of bread in the middle of a plate. Layer each with cheese mixture, figs and a squab breast. Pour the port wine glaze on top. Dust the plate with Garam Masala powder.