Star Anise and oranges combine to create an impressive dinner party main recipe.


  • 2 squab, eviscerated, washed, dried

  • 2 cups freshly squeezed orange juice, 4-6 squeezed orange sections reserved

  • 2 star anise

  • 1 scant tablespoon extra virgin olive oil

  • 1 bag baby carrots

  • 1 teaspoon ground fennel

  • 3 tablespoons melted butter

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking


  • 1.

    Pre-heat oven to 550 degrees and place roasting pan inside. Season squabs inside and out with salt and pepper and stuff inside with orange sections. In a non-reactive pan, combine orange juice and star anise and reduce by 85%, about 15-20 minutes, until reaches syrup consistency. Remove star anise and whisk in olive oil. Check for flavor and season. In a bowl, combine carrots, fennel and butter and season. Pull out roasting pan and dump carrots -- you should hear a sizzle. Place squab on top of carrots and roast for 15-18 minutes, until squab reaches about 120 degrees (carry over cooking will bring it up another 10 degrees). Let rest for 10 minutes. To serve, place sliced squab half on pile of carrots and drizzle syrup over. Or, serve presentation-style with whole squabs resting on carrots and syrup drizzled on platter.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 693kj
  • Fat Total 53g
  • Saturated Fat 19g
  • Protein 29g
  • Carbohydrate 23g
  • Sugar 15g
  • Sodium 948mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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