Jean-Georges Vongerichten: Squab "a l'Orange"

Jean-Georges Vongerichten makes Squab "a l'Orange" with Crystallized Tamarind Sauce at the 2008 F&W Classic in Aspen.

Jean-Georges Vongerichten makes Squab "a l'Orange" with Crystallized Tamarind Sauce at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[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]
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Jean-Georges Vongerichten: Squab


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