Name: Squab “à l’Orange” with Crystallized Tamarind
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1 teaspoon Coarse salt; 1 tablespoon Shaoxing wine; 1 Asian pear, peeled, cored, and cut into thin wedges (or use a Granny Smith apple); Twelve ¼-inch pieces crystallized tamarind candy; ¼ cup plus 2 tablespoons rice vinegar; 1 tablespoon black tea leaves, preferably oolong; 4 semi-boneless squabs; Salt; 1 teaspoon ground star anise; 1 tablespoon unsalted butter, plus more as needed; Salt and freshly ground black pepper; ¼ cup sugar; 2 tablespoons roughly chopped fresh ginger; 2 tablespoons soy sauce; 1 whole star anise; ½ cup fresh orange juice

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This new version of a French classic is much easier than the original, and so much more fragrant; the tea leaves really transform the sauce, and I find that squab is more satisfying here than duck (which also works we II). The crystallized tamarind is a nice touch, but you can leave it out if you have trouble finding it (which you should be able to do in most Asian markets).

To “semi-bone” the squabs, just take a sharp boning knife and cut straight down along either side of the brea