Lemon Squab

Name: Lemon Squab
Prep time: 1 h 15 min
Cook time: 18 min
Total time: 1 h 33 min
Ingredients: 1 Squab (about 450g); 1 tbsp Oil; 50 g Shallots (about 2 oz); 1 Garlic cloves (smashed); 1/2 Lemon (juiced); 1/2 tsp Lemon zest; 1 tbsp Brown sugar; 1/2 tsp Cornstarch (mixed with 2 tsp water); 1 tbsp Oyster sauce; 2 tsp Dark soy sauce; 2 tsp Ginger wine; 1/4 tsp Salt; a pinch White pepper

After marinating, the squab is microwaved with lemon juice and other seasonings, then finished with a drizzle of thickened sauce.

1h 33m

Easy

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Ingredients

Squab (about 450g) 1

Oil 1 tbsp

Shallots (about 2 oz) 50 g

Garlic cloves (smashed) 1

Lemon (juiced) 1/2

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 wine 2 tsp

Salt 1/4 tsp

White pepper a pinch

Instructions

Marinate the squab

Wash and drain the squab, pat dry thoroughly inside and out with paper towels, and place in a large bowl. Cut off the claws and the tip of the beak, and pierce the eyes. Mix the marinade well and rub it over the pigeon skin, then pour all the remaining marinade into the cavity. Marinate for at least 1 hour, turning the bird over once halfway through.

Sauté the aromatics

In a 1-liter glass measuring cup, combine the oil, shallots, and garlic. Cook on high heat for 2 minutes.

Cook the squab

Place the pigeon in the measuring cup breast-side up, add the marinade along with the lemon juice, lemon zest, and brown sugar. Seal tightly with cling film and cook on high heat for 5 (4) minutes. Remove the measuring cup, pour out the liquid collected inside the cavity, then pour the hot liquid back in. Flip the pigeon over, reseal tightly, and cook on medium heat (70% power) for 5 (4) minutes. Let rest for 5 minutes. Once slightly cooled, cut into pieces and arrange on a serving plate.

Thicken the sauce and serve

Stir the cornstarch slurry and add it to the measuring cup together with the pigeon juices. Cook on high heat for 1 minute until thickened, stir to combine, then pour over the pigeon and serve.