Asian-Marinated Breast of Squab

Name: Asian-Marinated Breast of Squab
Yield: Serves 4
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 8 ounces chanterelle or shiitake mushrooms, thickly sliced; 8 ounces chanterelle or shiitake mushrooms, thickly sliced; 2 tablespoons minced shallots; 5 tablespoons olive oil; 4 whole squabs, cleaned; 2 tablespoons finely chopped lemongrass, white part only, or 3 tablespoons finely grated lemon zest; 6 cups young savory sauté greens, such as spinach, chard, or mustard, or a combination; 6 cups young savory sauté greens, such as spinach, chard, or mustard, or a combination; 6 cups young savory sauté greens, such as spinach, chard, or mustard, or a combination; 6 cups young savory sauté greens, such as spinach, chard, or mustard, or a combination; Kosher or sea salt and freshly ground pepper; 2 teaspoons freshly ground pepper; 2 tablespoons finely chopped lemongrass, white part only, or 3 tablespoons finely grated lemon zest; 1 tablespoon Five-Spice Powder; 1 tablespoon toasted sesame oil; 2 tablespoons fresh lime juice; 1 cup olive oil; ¼ cup coarsely chopped peeled fresh ginger; 2 tablespoons soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I love squab and don’t think it’s served enough. Two things about the breast: It’s dark meat and it must not be overcooked. It should be pink and rosy. Cooked past that point, it quickly dries out and takes on a liver taste. This is a delicious recipe that works equally well with the breast of any bird: Quail, hen, chicken, or pheasant would all be wonderful. Adjust the cooking time as needed. You’ll note that I recommend cooking the squab breast on the bone. This ensures that the breast wi

Ingredients

Main course

Ingredients

Method