SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY. THE SKIN IS THIN AND CRISP. I LIKE SQUAB ON THE RARE SIDE, BUT IF YOU PREFER IT MORE WELL DONE, ADD FIVE MINUTES TO THE ROASTING TIME. NO MORE OR THE FLESH WILL BE TOUGH. HERE, THEY ARE SEASONED WITH CHINESE 5-SPICE POWDER, A COMBINATION OF POWDERED CINNAMON, CORIANDER, BAY LEAF, STAR ANISE, AND ALLSPICE. THIS IS A NICE COMPLEMENT TO THE KUMQUATS, NOW IN SEASON. KUMQUATS HAVE SWEET SKINS AND SOUR FLESH. I ROAST THE POTATOES SEPARATELY BECAUSE THEY MAY TAKE LONGER TO COOK THAN THE SQUAB. STEAMED CABBAGE IS A NICE WAY TO MARRY THE SQUAB, KUMQUATS AND POTATOES — THE IDEAL MENAGE A TROIS.
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