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[MUSIC] The next course is a squab, horse squab. The
caliber, like a deceleron but like a new wave so.
The squab is de-boned very quickly on one side. So
I'll show you the technique for the squab. You can
use half a chicken, it's really it goes right up.
[BLANK_AUDIO] And there's your half a squab. I'm taking the
bone off from the leg. [UNKNOWN] There where we are.
Season, salt, pepper. [BLANK_AUDIO] And put it in the pan
with a little bit of butter. That's a little too
much, but. [LAUGH] So, onto the broiler for five minutes.
So, we're gonna serve that with another broth, it's just
like an orange broth. We're gonna add some Well we
have, Orange juice? Yeah, so we have the base as
orange juice. So we don't do any stocks. Orange juice,
soy sauce, xiao xing if you don't have xiao xing
at home you can use a dry sherry. Xiao xing.
We are adding some, a little bit of ginger here
as well. One of my favorite spices star anise, some
rice vinegar, sugar, and some salt. We're going to bring
this to a boil. As you can see, the squab
has started to color already so we're only going to
cook it on one side for five minutes. So a
little spice. Gonna put a little more on the other
side, too, the cracked pepper. Onto the garnish, I'm using
Asian pear. I'm gonna cut my Asian pear into a
dice, and that's gonna bring a nice freshness to the
dish. You cut them in cubes, and the tamarin, a
little tamarin candied. We just cut a little of Piece
of the nugget and that's going to be a nice
texture. So you have the freshness nice texture of the
tamarin here. It's really I mean for the chicken that
could take a little longer. Squab really takes exactly 5
minutes to do it. That would take probably half a
duck 25 to 30 minutes. So I'm adding the tea
it hasn't boiled yet but we, Keep going though. Like
any meat you like to rest for a little bit.
So all the juices don't start bleeding all over the
cutting board. So for the next step we're going to
add some asian pear to a bowl here. Some of
the crystallized tamarind. And I slice this quail or whatever
bird you decide to take. And I'm gonna cut those.
These are nice and pink. [BLANK_AUDIO] Then we're gonna pour
the broth on the dish. [BLANK_AUDIO] On all of these
dishes, the sea bass and the squab, it's good to
eat it with a spoon. Here we are. [APPLAUSE]