Five Spice Roast Squab

Five Spice Roast Squab

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  • Prep Time


  • Total Time


  • Servings



  • 2

    whole squabs, about 1¼ pounds each

  • 1

    tablespoon Chinese five-spice powder

  • 1

    tablespoon peanut oil

  • ¼

    cup dry red wine

  • 2

    tablespoons butter (optional)

  • Salt and freshly ground pepper

  • Layered Sweet Peppers (see recipe following)

  • Braised Lettuce (see recipe following)


Rub the squabs inside and out with the five-spice powder. Let them marinate at room temperature for about 1 hour, or refrigerate for several hours overnight. Preheat the oven to 475°F Brush the squabs with the oil and roast them on a rack in a small roasting pan for 15 to 20 minutes for rare, 25 to 30 minutes for well done. Remove the squabs from the oven and from the pan and let them rest for 10 minutes before carving. While the squabs are resting, strain or blot away the fat from the juices in the pan and add the red wine. Place the pan over high heat and let the liquid boil until it reduces to about 3 or 4 tablespoons. Swirl in the butter (if desired) and taste for seasoning. Carve the squab meat from the bones and serve a breast and a leg quarter per person on a plate with a square or wedge of the Layered Sweet Peppers and a spoonful of the Braised Lettuce. Serves 4.


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