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:
Place duck in pan in preheated 350F degrees oven.
Cool for 10 minutes before serving.
Using a chicken roaster makes a better golden brown skin bake evenly.