Ingredients
-
-
4
-
1
-
-
1
-
1 1/2
-
1/4
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Lacquered Squab W/ Gingered Cabbage and Fennel-Pear Puree
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Steps
|
1
Done
|
For the Sichuan Pepper-Salt: |
|
2
Done
|
in a Small Heavy-Bottomed Pot, Slowly Roast the Salt and Peppercorns Over Low-Medium Heat Until Very Aromatic, About 20 Minutes. |
|
3
Done
|
Cool; Grind in a Spice Grinder and Sift Through Fine Sieve and Set Aside. |
|
4
Done
|
For the Fennel-Pear Pure: |
|
5
Done
|
Combine the Fennel, Pears, Verjus, Anise, Sugar and Salt in a Heavy-Bottom Pot. |
|
6
Done
|
Bring to a Boil, Reduce to a Simmer, Cover and Cook Until Everything Is Very Tender, About 30 Minutes. |
|
7
Done
|
Remove the Star Anise and Pure in a High-Speed Blender Until Smooth. |
|
8
Done
|
Adjust the Seasoning and Pass Through a Fine Sieve and Keep Warm Until Ready to Serve (should Be About I Cup of Puree). |
|
9
Done
|
For the Gingered Napa Cabbage. |
|
10
Done
|
Chop the Cabbage and Radicchio Into 1-Inch Dice. |
