Peking-Style Squab
Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts
Chef Brandon Jew of Mister Jiu’s | San Francisco
Yield: 2 servings
”The inspiration for the dish was to use a Chinese technique on squab, along with seasonal ingredients from the Bay Area. The squab is savory and slightly gamey, with accents of sweet and sour quince balanced with the bitterness of dandelion greens. The Sherry Vinegar PDO from Spain brings complexity to the sweet and sour flavors and brings out the natural flavors of squab.” — Chef Brandon Jew of Mister Jiu’s
Adapted by StarChefs | December 2024 | PhoTo: Angela DeCenzo
INGREDIENTS
Squab:
1.8 kilograms light soy sauce
500 grams dark soy sauce
453 grams rock sugar
40 grams warm spices of your choice
15 grams onion powder
10 grams ground ginger
1 squab, head and feet on
800 grams Sherry Vinegar PDO from Spain
500 grams dy Sherry
400 grams maltose
Poached Quince:
40 milliliters ginger juice
30 grams quince, peeled and seeded
15 grams granulated sugar
5 grams star anise
40 milliliters Sherry Vinegar PDO from Spain
Dandelion Greens:
½ ounce baby red dandelion greens, trimmed
10 grams Sherry Vinegar PDO from Spain
10 grams unrefined peanut oil
5 grams minced shallot
Kosher salt
3 grams toasted pine nuts
To Assemble and Serve:
Oil for frying
Flaky salt
METHOD
For the Squab:
In a nonreactive container, combine soy sauces, sugar, spices, onion powder, and ground ginger. Submerge squab in marinade. Cover and refrigerate 6 hours. In a large stockpot over high heat, bring water to a boil. Add marinated squab and blanch 10 seconds. Let cool over an ice bath. In a clean nonreactive container, combine Sherry Vinegar PDO from Spain, wine, maltose, and 1.8 kilograms filtered water. Submerge squab in liquid until evenly coated in marinade. Place on a wire rack set over a sheet tray and refrigerate 2 days, uncovered.
For the Poached Quince:
In a small pot over medium heat, bring ginger juice, quince, sugar, star anise, and 200 milliliters water to a gentle boil. Cover with parchment paper and let simmer 40 minutes, or until quince is fork-tender. Using a slotted spoon, remove quince from liquid and transfer to a nonreactive container. Set aside. Continue to cook liquid in the pot until reduced by half. Remove from heat and stir in Sherry Vinegar PDO from Spain. Pour liquid over quince. Set aside.
For the Dandelion Greens:
In a small bowl, whisk to combine Sherry Vinegar PDO from Spain, peanut oil, and shallots. Add dandelion greens and toss to evenly coat in vinaigrette. Season with salt. Sprinkle with pine nuts. Set aside.
To Assemble and Serve:
Place Poached Quince and poaching liquid in a pan over low heat. Keep warm. In a deep fryer, heat oil to 375°F. Add Squab and fry 2½ minutes. Transfer to a paper towel-lined plate and let drain 3 minutes. Once cooled, butcher Squab by removing legs and breasts from the crown. Season with salt, then arrange on a serving plate. Spoon desired amount Poached Quince and cooking liquid around Squab. Garnish with Dandelion Greens.
