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