Roasted Squab With Sichuan-Peppercorn Marinade

Ingredients

• 4 squabs, 16 to 18 ounces each
• 1 tablespoon course sea salt
• 2 tablespoons Sichuan peppercorns
• 1 tablespoon soybean or corn oil
• 3 shallots, peeled and minced
• 1 ½ cups port
• ¼ cup honey
• 3 tablespoons white-wine vinegar
• Fresh rosemary sprigs for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1616 calories; 118 grams fat; 41 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 16 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 90 grams protein; 457 milligrams cholesterol; 2015 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Rinse the squabs and pat them dry. Use shears or a sharp knife to cut away the extra neck portions and back fat.
2. 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.
3. 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.
4. 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.