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For the Sichuan pepper-salt:.
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In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
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Cool; grind in a spice grinder and sift through fine sieve and set aside.
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For the Fennel-Pear Puree:.
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Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
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Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
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Remove the star anise and puree in a high-speed blender until smooth.
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Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
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For the Gingered Napa Cabbage.
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Chop the cabbage and radicchio into 1-inch dice.
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Heat 1 teaspoon olive oil in a medium skillet over low heat.
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Saute the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
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While the cabbage and radicchio are sauteing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
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Return all the sauteed greens to the pan.
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Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
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Add the raisins, vinegar, salt and sugar.
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Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
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For the Squab and assembly.
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One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon).
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Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick.
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Set aside.
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22
Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
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Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
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Brush the skin sides with a thin coat of warm honey.
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Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
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26
Carve the squabs, slicing the breast meat.
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On a serving platter, make a line of the hot fennel-pear puree from one end to the other.
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Arrange the gingered cabbage in the center and the carved squabs around it.
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Arrange the legs standing up against the cabbage.
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Sprinkle Sichuan pepper-salt on the sliced breast.
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31
Dust the plate with Chinese 5-spice powder.
