Roasted Squab With Tea Soaked Quince And Matsuake Tea Consomme Recipes

TEA-SMOKED SQUAB

Steps:

• Rinse and dry the squabs thoroughly.
• Place the salt, peppercorns, star anise and cinnamon sticks in a dry skillet and toast by shaking over medium heat until the mixture begins to smoke and the salt begins to turn brown. Allow to cool. Discard the star anise and cinnamon and rub salt and peppercorns over the squabs, inside and out. Cover the squabs loosely and set in a cool place or in the refrigerator for eight hours or overnight.
• Place the squabs, breast side down, on a heat-proof plate. Place in a steamer or a covered wok fitted with a rack and steam 30 minutes. Allow squabs to cool, then rub with soy sauce.
• Cover the bottom of a wok with aluminum foil. Place the rice, brown sugar and tea in it. Place a rack in the wok and arrange the squabs breast side up on the rack. Line the cover of the wok with foil, cover the wok and seal the edge of the cover with dampened paper towels to keep the smoke from escaping.
• Turn the heat to medium high and when you smell smoke leave the heat on for 15 minutes. Turn the heat off and keep the birds in the covered wok for 45 minutes.
• In a large wok or deep fryer heat the oil, add the squabs one at a time and deep fry them for five minutes to crisp the skin. Pat dry with paper towels. Serve warm or at room temperature.

PAN-ROASTED SQUAB WITH SPRING GARLIC COMPOTE

Steps:

• Remove the breasts, thighs, and drumsticks from the squab and reserve. Using a large chef's knife, chop the bodies and wings into 3 or 4 pieces. Heat 2 tablespoons of the olive oil in a large saucepan over high heat. Add the squab bones and parts and sauté until well browned. Add the carrots, onion, and garlic cloves. Cook until softened and lightly colored, 6 to 8 minutes in all, then add 2 cups of the wine. Continue to cook until reduced by three-quarters, 6 to 8 minutes, then add the chicken stock. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain the mixture through a fine-mesh sieve over a bowl, pressing on the solids to extract all the liquid. You should end up with about 2 cups liquid. Discard the solids. Put the liquid in a clean saucepan and reduce until syrupy, or 1/4 cup total; the timing will vary depending on your stove and pan, but will be about 15 minutes.
• To make the compote, cut the spring garlic bulbs from the stems, then slice crosswise 1/8 inch thick. Film a sauté pan with 2 tablespoons of the olive oil and heat over high heat. Fry the garlic until crisp and lightly browned, 1 to 2 minutes. Pour off the oil. Add the remaining 1 cup wine to the pan and cook over medium heat until reduced to about 2 tablespoons, about 10 minutes. Add the honey and cook until the mixture is thickened and coats the back of a spoon, 4 to 5 minutes. Reserve at room temperature.
• In a large sauté pan over high heat, heat the remaining 2 tablespoons olive oil on high heat and fry the squab breasts, thighs, and drumsticks skin-side down first, putting a light weight on the breasts or pressing with a spatula, for about 3 minutes. Turn the pieces and cook for 2 minutes longer, then turn once more to crisp the skin and finish cooking. Breasts should be served medium-rare, while thighs and drumsticks are cooked through. Allow to rest for 5 to 10 minutes before serving.
• When ready to serve, reheat the sauce and season with salt and pepper. Divide the compote among 4 plates and place the squab pieces on top. Spoon the sauce around the squab and serve.

ROASTED SQUAB WITH SICHUAN-PEPPERCORN MARINADE

Steps:

• Rinse the squabs and pat them dry. Use shears or a sharp knife to cut away the extra neck portions and back fat.
• Heat a small heavy skillet over medium-low heat and add the salt and peppercorns. Roast the mixture, shaking the pan, until the peppercorns turn dark brown. Transfer to a bowl and cool. Rub each squab inside and out with the mixture. Place the birds in a dish, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.
• In a medium saucepan, heat the oil, add the shallots and cook over medium heat, stirring, until the shallots are soft, about 5 minutes. Pour in the port and cook until the sauce thickens and reduces by about two-thirds, about 20 minutes. Set aside.
• When ready to cook the squabs, preheat the oven to 400 degrees. In a small bowl, whisk together the honey and vinegar. Place the squabs breast side down on the rack of a broiler pan. Brush generously with the honey mixture and roast for 5 minutes. Brush again and roast for 10 minutes more. Turn the birds over, brush again and roast for 5 minutes more. Brush again and roast for a final 10 minutes, until the squabs are nicely browned. Use poultry shears to split the birds down the middle; remove the backbone. Place the squab halves on a platter. Reheat the port sauce if necessary and spoon it around the birds. Garnish with rosemary sprigs.