Squab à la Presse
Squab à la Presse is a classic French dish featuring young pigeon (squab) that is roasted, then pressed to extract its rich juices, which are used to create a luxurious sauce. The dish typically includes ingredients like red wine, stock, and aromatics such as shallots and thyme. It originates from the Burgundy region of France and is a staple of haute cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of iron, zinc, and B vitamins, particularly B12, and a typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 280 mg |
| Selenium | 22 mcg |
| Potassium | 320 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (about 150 g of cooked squab with sauce) · estimated, varies by recipe
💡 What's interesting
The 'press' refers to a specialized duck press used to extract every bit of flavor from the bird, making it a symbol of culinary precision and waste-nothing philosophy in French gastronomy. Nutritionally, squab is a leaner red meat alternative, offering dense nutrients without the high saturated fat of some other meats.
