Spiced Squabs with Onion Compote
Squab resists getting crispy even when it's roasted at high heat. Jean-Georges Vongerichten achieves both supercrisp skin and tender meat by butterflying the bird (cutting out the backbone and pressing on the breast bone to make the bird as flat as possible) and grilling it under the broiler. Then he adds a characteristic Asian fillip reminiscent of Hong Kong fried chicken: He sprinkles his golden bird with a mix of cumin, ground ginger, curry powder and cinnamon. More Recipes from Jean-Georges Vongerichten
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Recipe Summary
Ingredients
Directions
Make Ahead
The onion compote can be refrigerated overnight and reheated.
Suggested Pairing
Like most dark-meat birds, squab is better with red wine than white. Red Burgundy (made from Pinot Noir) has a juicy earthiness that is marvelous with the little birds. Top Burgundies are very expensive, but some outlying towns in the region—Chorey-lès-Beaune is one example—provide terrific wines at moderate prices.