Monday, September 15, 2014

Roasting My Squab

First you wash the squab and trim off feet if it has any.  You may trim off the head too.

Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.

Season well with 5-spice and ground star-anise in cavity and outside.  Or buy a  Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.

Brush all over with oil and place either on a baking rack.  You may also use a  roasting stand if you're making only 1 like myself for today:
Put hot water in the bottom of the pan.

Place duck in pan in preheated 350F degrees oven.
Bake for about 30 minutes.

Cool for 10 minutes before serving.
I cut the squab right in the center from head to end. Squeeze some lemon and ate it with cut up cilantro and scallions.
My favorite!

Using a chicken roaster makes a better golden brown skin bake evenly.
Moist and juicy scrumptious squab! 

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