ROASTED SQUAB WITH SICHUAN-PEPPERCORN MARINADE

Roasted Squab With Sichuan-Peppercorn Marinade image

Provided by Molly O'Neill

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

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 1/2 cups port
1/4 cup honey
3 tablespoons white-wine vinegar
Fresh rosemary sprigs for garnish

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.

Nutrition Facts : @context http, Calories 1290, UnsaturatedFat 50 grams, Carbohydrate 32 grams, Fat 92 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 32 grams, Sodium 1405 milligrams, Sugar 24 grams