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  • 2 squab baby pigeons

  • 3 L Master stock*

  • vegetable oil for frying

  • 1 tablespoon Szechuan peppercorn

  • 2 tablespoons sea salt

  • 0.5 Lemon


  • 1.

    Bring the master stock to the boil in a large pot and gently lower the cleaned squabs in to the stock.

  • 2.

    Simmer gently for 3 minutes then remove the pot from the heat and leave the birds to finish cooking in the hot stock for a further 30 to 35 minutes.

  • 3.

    Remove the squabs from the stock and leave to dry for a while.

  • 4.

    This assists in developing a crispy skin.

  • 5.

    In a wok, heat enough vegetable oil to be able to deep fry both birds to 180c, or until it is just starting to smoke.

  • 6.

    Gently fry the birds, tuning regularly to allow a crispy skin on all sides.

  • 7.

    This won’t take very long as the flesh is only just being warmed through.

  • 8.

    When crispy, remove the squabs from the oil and rest them in a warm place.

  • 9.

    Meanwhile, toast the Szechuan peppercorns and sea salt in a frying pan.

  • 10.

    When fragrant, transfer them to a mortar and pestle and pound to a fine powder.

  • 11.

    This may also be done in a spice grinder.

  • 12.

    Slice the pigeons and serve on a platter with the Szechuan pepper and salt and lemon wedges.


*For the master stock recipe, CLICK HERE

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