Lemon Squab
Marinated squab is microwaved with lemon juice and aromatics, then served with a thickened savory sauce.
Histoire
This dish offers a convenient way to prepare tender squab using the microwave, infusing the meat with the bright zest of lemon and savory aromatics. The final glaze adds a rich, glossy finish that complements the succulent meat.
Ingrédients
Squab (approx. 450g)
1 piece
Oil
1 tbsp
Shallots (approx. 2 oz)
50 g
Garlic (smashed)
1 clove
Lemon (juiced)
1/2 piece
Lemon zest
1/2 tsp
Brown sugar
1 tbsp
Cornstarch (mixed with 2 tsp water)
1/2 tsp
Oyster sauce
1 tbsp
Dark soy sauce
2 tsp
Ginger juice wine
2 tsp
Salt
1/4 tsp
White pepper
a pinch
Instructions
1
Marinate the pigeon
Wash the squab and drain, wipe dry inside and out with kitchen paper, and place in a large bowl. Chop off the claws and beak tip, and pierce the squab's eyes. Mix the marinade evenly and rub it onto the squab skin, pour all the remaining marinade into the squab cavity, marinate for at least 1 hour, turning over once halfway through.
2
Sauté the aromatics
Add oil, shallots, and garlic into a 1-liter glass measuring cup, heat on high for 2 minutes.
3
Cook the pigeon
Place the squab into the measuring cup, breast side up, add marinade, lemon juice, lemon zest, and brown sugar, wrap tightly with plastic wrap, and heat on high for 5 (4) minutes. Remove the measuring cup, pour out the liquid from the squab cavity, then pour the hot juice back in, turn over, wrap tightly, and heat on medium heat (70% power) for 5 (4) minutes. Let stand for 5 minutes. Cut into pieces and serve on a plate after cooling slightly.
4
Thicken the sauce
Mix the cornstarch water and add it into the measuring cup, mix well with the squab juice, heat on high for 1 minute until thickened, stir well, and pour over the squab to serve.
