Lacquered Squab W Gingered Cabbage and Fennel Pear Puree
Experience the perfect harmony of flavors with this Lacquered Squab with Gingered Cabbage and Fennel Pear Purée, an elegant dish that will impress any discerning palate. Tender, oven-roasted squab is coated in a luscious honey-soy glaze, creating a glossy finish that’s both sweet and savory. Complemented by a vibrant side of ginger-infused cabbage and carrots, this recipe brings a delightful crunch to the table. The real show-stopper, however, is the silky fennel pear purée, delicately seasoned and velvety smooth, adding a touch of sophistication to every bite. Ideal for special occasions or an adventurous weeknight dinner, this gourmet recipe is a celebration of bold, contrasting textures and flavors—perfect for anyone seeking to elevate their cooking repertoire.
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Recipe Information
Ingredients
- 2 pieces squabs (whole, cleaned)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger (fresh, grated)
- 2 cups green cabbage (shredded)
- 1 medium carrot (julienned)
- 1 tablespoon sesame oil
- 1 teaspoon ginger (fresh, minced)
- 1 medium fennel bulb (chopped)
- 2 pieces ripe pears (peeled, cored, and diced)
- 1 cup chicken stock
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together honey, soy sauce, rice vinegar, and 1 teaspoon of grated ginger to create the lacquer glaze.
Season the squabs with salt and pepper, then brush them generously with the lacquer glaze. Reserve some glaze for basting during cooking.
Place the squabs on a roasting pan and roast in the preheated oven for 20-25 minutes, basting with the glaze every 7-8 minutes to achieve a deep, glossy finish. Remove from the oven and let rest for 5 minutes.
While the squabs cook, prepare the gingered cabbage: Heat sesame oil in a large skillet over medium heat. Add minced ginger and sauté for 1 minute until fragrant.
Add shredded cabbage and julienned carrot to the skillet, and stir-fry for 5-7 minutes until tender but slightly crisp. Season with salt and pepper to taste.
For the fennel pear purée, combine the chopped fennel, diced pears, and chicken stock in a medium saucepan. Bring to a simmer and cook for 10-12 minutes, or until the fennel is tender.
Transfer the fennel and pears to a blender or food processor and blend until smooth. Add butter and blend again until the purée is velvety. Adjust seasoning with salt if necessary.
To serve, spoon the fennel pear purée onto each plate, arrange the gingered cabbage alongside it, and place half a glazed squab on top. Garnish with fennel fronds or fresh herbs if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 98.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
