Name: Sugar-and-Spice-Crusted Squab Breast
Yield: Serves 2
Cuisine: Norway
Ingredients: ½ garlic clove, crushed; 1 tablespoon unsalted butter; 1 teaspoon fine sea salt; 1 teaspoon ground anise, preferably freshly ground; 2 teaspoons freshly ground black pepper; ½ teaspoon finely grated orange zest; 2 teaspoons ground cumin, preferably freshly ground; 1 tablespoon beef marrow or unsalted butter; 4 squab breasts (see Mail-Order Sources); 2 tablespoons brown sugar

Preparation info

Serves
2

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

FOR THIS RECIPE, PARTRIDGE OR GROUSE, OR DUCK BREASTS THAT HAVE BEEN TRIMMED OF FAT, CAN BE SUBSTITUTED FOR THE SQUAB BREAST. I HAVE EVEN MADE THIS WITH CHICKEN COOKED IN GOOSE FAT, THOUGH IT LACKS THE GAMY QUALITIES THAT MAKE THE DISH REALLY INTERESTING.

Ingredients

1 tablespoon beef marrow or unsalted butter
½ teaspoon finely grated orange zest

Europe
Norway
Scandinavian
Dinner
Main course
Nordic
Spicy
Scandinavia
Gluten-free

Method

Preheat the oven to 400°F.

In a small bowl, combine the marrow with half the orange zest, cumin, anise, and pepper and all the salt. Rub the squab breasts with the mixture. Let stand at room temperature for 45 minutes.

Heat the butter in a large skillet over medium heat un

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Ingredients

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