Squab “à l’Orange” with Crystallized Tamarind

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