2000s Recipes + Menus
Squab à l’Orange with Crystallized Tamarind
Serves6 (main course) or 12 (first course)
- Active Time:20 min
- Start to Finish:30 min
ADAPTED FROM ASIAN FLAVORS OF JEAN-GEORGES, COPYRIGHT © 2007 BY JEAN-GEORGES VONGERICHTEN, PUBLISHED BY BROADWAY BOOKS, A DIVISION OF RANDOM HOUSE INC.
02.21.08
Watch chef Jean-Georges Vongerichten talk about the philosophy behind the creative flavor pairings in his signature dish.
For broth
- 1 cup Japanese rice vinegar (not seasoned)
- 1/4 cup plus 2 teaspoons soy sauce
- 1/4 cup Shaoxing rice wine or medium-dry Sherry
- 1/3 cup coarsely chopped peeled ginger
- 2 tablespoons star anise pieces
- 2 1/3 cups fresh orange juice
- 1 cup sugar
- 3 tablespoons Lapsang Souchong tea leaves
For squab
- 5 black peppercorns
- 3 white peppercorns
- 3 whole star anise (or 1 1/2 tsp pieces)
- 1 (1-inch) piece of cinnamon stick
- 1 clove
- 6 (1-lb) boneless squabs, wing tips discarded and squabs halved lengthwise
- 3/4 stick unsalted butter, cut into 1/2-Tbsp pieces
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Equipment:
an electric coffee/spice grinder -
Garnish:
flaky sea salt; slices of peeled Asian pear, cut into diamonds; slivers of crystallized tamarind; sprigs of baby cress
Make broth:
-
Blend together vinegar, soy sauce, rice wine, ginger, and star anise in a blender until smooth. Transfer to a heavy medium saucepan and bring to a boil with juice and sugar, stirring until sugar has dissolved. Remove from heat and stir in tea. Let steep, stirring occasionally, 5 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids.
Make squab:
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Preheat broiler. Line a large (17- by 12-inch) 4-sided sheet pan with foil. Finely grind spices with 1/2 teaspoon salt in grinder.
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Pat squab dry, then sprinkle each half all over with 1/2 teaspoon spice mixture. Arrange, skin side up, in sheet pan and place 1/2 tablespoon butter under each half. Broil 2 inches from heat until just cooked through, 6 to 8 minutes. Remove from heat and let stand 1 minute.
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Cut each squab half into 3 pieces and arrange in shallow bowls. Ladle some of broth around squab (you will have some broth left over), then drizzle some of buttery pan juices over squab.
- Keywords
- jean-georges vongerichten,
- asian,
- poultry,
- meat
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