Ginger Marinated Squab with Mango Sauce and Watercress Salad

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 4 hr
  • Cook: 10 min
  • Yield: 4 servings
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1 cup red wine

1/2 tablespoon dry mustard

2 tablespoons minced ginger

1 tablespoon minced garlic

1/4 cup canola oil

1/2 tablespoon juniper berries

4 squabs, breast and leg removed (attached), carcass roasted

Canola oil to coat

Salt and black pepper to taste


Juice of 2 limes

1 teaspoon sugar

2 tablespoons canola oil

2 tablespoons chopped macadamia nuts, save a little for garnish

3 cups watercress

Salt and black pepper to taste


Canola oil to cook

1 carrot, chopped

1 stalk celery, chopped

1 small onion, chopped

1/2 cup red wine

2 sprigs thyme

2 large slices ginger

1/2 tablespoon whole black peppercorns

1 tablespoon soy sauce

4 carcasses

Water to cover

1 large ripe mango, pureed in a blender (1 cup puree)

3 tablespoons butter

Salt and pepper to taste


  1. In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes.
  2. WATERCRESS SALAD: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.;
  3. MANGO SAUCE: In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm.
  4. PLATING: On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts.