Squab, Marcona Almond Butter, Pickled Fennel, and Citrus

METHOD:

For the Squab:
Preheat oven to 300°F. Remove the innards from squabs and dry on a roasting rack in refrigerator for several hours. Fill the cavities with parsley, thyme, garlic, olive oil, and salt. Truss birds with a trussing rod. Season the exteriors with extra virgin olive oil and salt and temper for 1 hour, uncovered. Place squab upside down in a roasting pan and roast 5 minutes on each side. Finally turn the bird upright and finish roasting 5 to 10 minutes, until skin is golden and the sides of the bird are slightly firm to touch. Once cooked, remove the bird from the oven and rest 15 minutes. Remove twine and carve the breast and legs.

For the Marcona Almond Butter:
In a food processor, combine almonds, zest, olive oil, and water and blend to a chunky purée. Transfer purée to freezer and freeze solid. Pacotize the frozen purée and return to the freezer to re-solidify. Repeat process 2 more times. 

For the Pickled Fennel:
In a medium saucepot, combine vinegar, water, sugar, juniper, zest, and salt. Bring to a boil and pour over raw fennel batons. Pickle at room temperature 3 hours. Reserve in refrigerator.

To Assemble and Serve:
On a large plate, spoon 2 tablespoons Marcona Almond Butter slightly off center. Slice Squab on a bias and season with salt. Place Squab next to Marcona Almond Butter and garnish with blood orange, Pickled Fennel, whole Marcona almonds, and fennel fronds.