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Lacquered Squab W/ Gingered Cabbage And Fennel-Pear Puree

Nutrition per serving    (USDA % daily values)
CAL
582
FAT
30%
CHOL
0%
SOD
381%

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Ingredients for 2 servings

For the Squab and assembly

1/4 cup honey

1 small star anise (or 1/2 large)

1/2 teaspoon Chinese five spice powder

1/2 teaspoon sherry wine vinegar

1/4 head radicchio

1/4 head napa cabbage

1/2 teaspoon scallion, minced

1 tablespoon olive oil , divided

1/2 teaspoon sugar

For the Sichuan pepper-salt

2 squab, backbones, breastbones and ribs removed

1 head fennel , trimmed and thinly sliced

2 cups spinach leaves , packed

1 1/2 bartlett pears , peeled, cored and diced large

For the Fennel-pear Puree

1/2 teaspoon ginger , fresh, grated

2 tablespoons golden raisins , softened in hot water and chopped

1 teaspoon szechuan peppercorns

4 teaspoons kosher salt

1/2 teaspoon salt

1/4 cup grape juice, fresh (verjus, a term Zaar's computer won't accept)

1/4 teaspoon salt

1/2 teaspoon garlic , minced

1/4 teaspoon sesame oil

For the Gingered napa cabbage