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Black Miso And Pistachio Crusted Squab

Black Miso And Pistachio Crusted Squab
YIELDS
4 servings
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Ingredients

Marinating

2
Tbsp of black Miso
4
clove of roasted garlic
2
Tbsp of chopped cilantro
1
tsp of minced ginger
1
Tbsp of freshly grated orange zest
1
tsp of ground sansho peppercorn

Cooking

2
Tbsp of oil
4
squab breasts (substitute: chicken or fowl)
1
Tbsp of mirin
2
Tbsp of orange juice
¼
cup of chicken stock

Garnishing & Plating

½
cup of pistachio nuts
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Directions

Step 1

Mix the black miso, roasted garlic, cilantro, ginger, orange zest and peppercorn in a bowl with a whisk until evenly incorporated.

Step 2

Add the squab or chicken breasts into the marinade and rub thoroughly with your hands.

Step 3

Place the breasts into the fridge and let marinate for three hours.

Step 4

Preheat oven to 425 degrees.

Step 5

In a large skillet, add oil and place on medium heat.

Step 6

Place the breast skin side down and sear until skin is golden brown.

Step 7

Turn breast to the other side and place in the oven for seven minutes. (Remember, if it is a squab you are using, you can serve medium to medium-rare; chicken must be cooked through!)

Step 8

When breasts are finished, remove from the pan and deglaze the pan with chicken stock, orange juice and mirin. Reduce for 6-8 minutes on medium to high heat.

Step 9

In a small skillet pan, heat the pistachio nuts and let “sweat” in a pan on medium heat to release all the oils, about 2-4 minutes.

Step 10

Place the nuts into a coffee grinder and pulse to a fine grind; set aside in a bowl.

Step 11

Place your breasts on a platter and pour over your chicken stock, orange juice and mirin reduction.

Step 12

With a spoon, dust the plate with the toasted pistachios and serve.

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