Roast Squad with Port Wine 砵 酒 焗 乳 鴿

Roast Squad with Port Wine 砵酒焗乳鴿

Ingredients:

  • 2 medium size squabs, about 3/4 lb (0.375 kg) each;
  • 1 tablespoon ginger juice, (1 piece of ginger, about 4 oz, peeled, (0.25 kg), gratde and squeezed for juice);
  • 1 cup (240 ml) port wine;
  • 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
  • 2 tablespoons dark soy sauce;
  • 1 teaspoon honey;
  • Sea salt.

Recipe:

Serving for 2

  1. Clean the squabs, remove extra fat and pat dry;
  2. Add ginger juice, 1/2 teaspoon of sea salt and 1/2 cup (120 ml) of port wine, marinate overnight;
  3. Discard the overnight marinate;
  4. Add the rest of the port wine, Liquid Aminos and dark soy sauce to the squabs, marinate for another 24 hours;
  5. Before roasting, trusse the squab for even cooking and better presentation (see my video on youTube);
  6. Preheat the oven to 425˚F (220˚C), place the squabs, breast up with the marinate in the oven for 25 minutes;
  7. Check the juices run clear when the thigh is pierced by a knife.
  8. If not put them back for 5-10 minutes more;
  9. Coat the squabs w/honey and place in the broiler for 2 minutes, keep an eye on them to avoid burning;
  10. Let the squabs rest for 10 to 15 minutes before cutting;
  11. Pour juice from the roasting pan on squabs;
  12. Serve warm.

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