Ginger Marinated Squab with Mango Sauce and Watercress Salad Recipe

Name: Ginger Marinated Squab with Mango Sauce and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine; 1/2 tablespoon dry mustard; 2 tablespoons minced ginger; 1 tablespoon minced garlic; 1/4 cup canola oil; 1/2 tablespoon juniper berries; 4 squabs, breast and leg removed (attached), carcass roasted; Canola oil to coat; Salt and black pepper to taste; Juice of 2 limes; 1 teaspoon sugar; 2 tablespoons canola oil; 2 tablespoons chopped macadamia nuts, save a little for garnish; 3 cups watercress; Salt and black pepper to taste; Canola oil to cook; 1 carrot, chopped; 1 stalk celery, chopped; 1 small onion, chopped; 1/2 cup red wine; 2 sprigs thyme; 2 large slices ginger; 1/2 tablespoon whole black peppercorns; 1 tablespoon soy sauce; 4 carcasses; Water to cover; 1 large ripe mango, pureed in a blender (1 cup puree); 3 tablespoons butter; Salt and pepper to taste

Servings: persons

1 cup red wine
1/2 tablespoon dry mustard
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup canola oil
1/2 tablespoon juniper berries
4 squabs, breast and leg removed (attached), carcass roasted
Canola oil to coat
Salt and black pepper to taste
Juice of 2 limes
1 teaspoon sugar
2 tablespoons canola oil
2 tablespoons chopped macadamia nuts, save a little for garnish
3 cups watercress
Salt and black pepper to taste
Canola oil to cook
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1/2 cup red wine
2 sprigs thyme
2 large slices ginger
1/2 tablespoon whole black peppercorns
1 tablespoon soy sauce
4 carcasses
Water to cover
1 large ripe mango, pureed in a blender (1 cup puree)
3 tablespoons butter
Salt and pepper to taste

1
In a bowl, combine wine and mustard to dissolve.
2
Add ginger, garlic, oil and juniper berries.
3
Coat squab with marinade and let stand for 4 hours.
4
Season the squab.
5
Heat a skillet and coat with oil.
6
Pan sear the squab, breast side down until brown, about 3 to 4 minutes.
7
Flip and cook an additional 3 to 4 minutes.
8
Squab should be eaten rare.
9
Let rest 4 minutes.
10
In a bowl, whisk together juice, sugar and oil.
11
Toss well with nuts and greens.
12
Season and check.
13
In a small stockpot or large saucepan, coat lightly with oil and brown mire poix.
14
Deglaze with wine and reduce by 80 percent.
15
Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups).
16
Bring to a boil and turn down heat to simmer, 11/2 hours.
17
Strain.
18
Place in another saucepan and reduce by 50 percent.
19
Whisk in the mango puree and butter.
20
Season and check.
21
Keep warm.
22
PLATING On white plates, sauce the whole plate.
23
Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed.
24
Garnish with nuts.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 cup red wine, 1/2 tablespoon dry mustard, 2 tablespoons minced ginger, 1 tablespoon minced garlic, and more.

Yes, Ginger Marinated Squab with Mango Sauce and Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ginger Marinated Squab with Mango Sauce and Watercress Salad

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