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Squab is an ancient delicacy that tastes very much like dark chicken meat and is prepared in a similar fashion. This dish can easily be used for stuffed Cornish hens. Either way you try it, I have no doubt this recipe will make it to your regular rotation. It’s that good!
A Food Fight Round 5 recipe
4 (1-pound/1/2-kilogram) Pelleh squabs
4 tablespoons Bartenura Olive Oil
Haddar Kosher Salt, to taste
pepper, to taste
1 tablespoon Pelleh duck fat or olive oil
1 shallot, diced finely
1 (3-ounce/85-gram) package Pelleh duck fry, sliced thinly
1/2 cup boiling water
1/2 cup instant brown rice
1/4 teaspoon Old Bay Seasoning
1 tablespoon Pelleh duck fat or olive oil
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 small shallot, diced
1/2 cup Gefen Honey
2 tablespoons Heaven & Earth Ketchup
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon mustard powder
1/8 teaspoon chili powder
1/8 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Rinse squabs inside and out and pat dry.
Smear each squab with one tablespoon olive oil and sprinkle with kosher salt and pepper to taste.
Place in a 9×13-inch (20×30-centimeter) baking pan and set aside.
Heat the duck fat or olive oil in a small saucepan over medium heat.
Add the diced shallot and sauté, stirring, for three minutes.
Add the duck fry and raise the heat, slightly browning the duck fry and shallots.
Add the water, rice, and Old Bay Seasoning.
Stir, cover, and allow to cook for about five minutes or until all liquid is absorbed.
Remove from heat and allow to sit for five minutes, then stuff each squab cavity with the rice stuffing.
In a small saucepan over medium heat, sauté the onion and garlic in duck fat or olive oil until softened.
Add remaining ingredients and stir together, then spoon evenly over the squab.
Roast uncovered for 15 minutes. Remove from oven and baste. Lower oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). Return pan to oven and cook an additional 15 minutes.
Remove from oven and allow to sit 15 minutes before serving.
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