Roasted Squab With Sichuan-Peppercorn Marinade

1. 1

   Rinse the squabs and pat them dry.

2. 2

   Use shears or a sharp knife to cut away the extra neck portions and back fat.

3. 3

   Heat a small heavy skillet over medium-low heat and add the salt and peppercorns.

4. 4

   Roast the mixture, shaking the pan, until the peppercorns turn dark brown.

5. 5

   Transfer to a bowl and cool.

6. 6

   Rub each squab inside and out with the mixture.

7. 7

   Place the birds in a dish, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.

8. 8

   In a medium saucepan, heat the oil, add the shallots and cook over medium heat, stirring, until the shallots are soft, about 5 minutes.

9. 9

   Pour in the port and cook until the sauce thickens and reduces by about two-thirds, about 20 minutes.

10. 10

    Set aside.

11. 11

    When ready to cook the squabs, preheat the oven to 400 degrees.

12. 12

    In a small bowl, whisk together the honey and vinegar.

13. 13

    Place the squabs breast side down on the rack of a broiler pan.

14. 14

    Brush generously with the honey mixture and roast for 5 minutes.

15. 15

    Brush again and roast for 10 minutes more.

16. 16

    Turn the birds over, brush again and roast for 5 minutes more.

17. 17

    Brush again and roast for a final 10 minutes, until the squabs are nicely browned.

18. 18

    Use poultry shears to split the birds down the middle; remove the backbone.

19. 19

    Place the squab halves on a platter.

20. 20

    Reheat the port sauce if necessary and spoon it around the birds.

21. 21

    Garnish with rosemary sprigs.

* Per serving · 4 servings · Values may vary.