Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Squab "à l'Orange" with Crystallized Tamarind
Makes 4 Servings

This new version of a French classic is much easier than the original, and so much more fragrant; the tea leaves really transform the sauce, and I find that squab is more satisfying here than duck (which also works well). The crystallized tamarind is a nice touch, but you can leave it out if you have trouble finding it (which you should be able to do in most Asian markets).

To "semi-bone" the squabs, just take a sharp boning knife and cut straight down along either side of the breast; you'll end up with a boneless breast attached to the bone-in leg and wing.

Sauce

• 1/2 cup fresh orange juice
• 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons rice vinegar
• 1 tablespoon Shaoxing wine
• 1 whole star anise
• 2 tablespoons roughly chopped fresh ginger
• 1/4 cup sugar
• 1 tablespoon black tea leaves, preferably oolong
• Salt

• 4 semi-boneless squabs (see headnote)
• 1 tablespoon unsalted butter, plus more as needed
• 1 teaspoon ground star anise
• Salt and freshly ground black pepper
• Twelve 1/4-inch pieces crystallized tamarind candy
• 1 Asian pear, peeled, cored, and cut into thin wedges (or use a Granny Smith apple)
• 1 teaspoon coarse salt

1. Preheat the broiler.


2. To make the sauce: Put the first 6 ingredients in a blender and purée. Transfer the mixture to a saucepan and stir in the sugar and tea over medium heat. Bring to a boil, stirring occasionally, then remove from the heat, cover, and steep for 5 minutes. Cool the mixture completely, then strain through a fine-mesh sieve and season to taste with salt. Set aside.


3. Rub the squab with the butter, then season it with the anise, salt, and pepper. Put it on a buttered baking sheet, skin side up.


4. Broil until medium-rare, 5 minutes. Spoon the sauce onto the serving plates and put the broiled squab on top. Garnish with the tamarind candy, Asian pear, and salt, and serve.