- 1 to 1 1/2-inch piece fresh ginger peeled and roughly chopped
- 3 cups chicken stock
- 2 pears
- Vegetable oil
- 2 squab
- Salt and pepper
- 2 tablespoons minced shallots
- 2 tablespoon white wine
- 1/2 cup rich poultry stock
- Hot steamed rice, for serving
- 2 tablespoons butter, cut in small pieces
- Chopped parsley for garnish
- In a saucepan combine ginger and stock. Peel pears and add to pan; bring to a boil. Reduce heat and poach until pear is tender. Halve pears, remove cores and cut into a fan shape. Keep warm.
- Preheat oven to 400 degrees F. Remove breast and thigh-leg in one piece from each side of squab breastbone; you will have 4 halves. Heat a heavy skillet with about 1/2 tablespoon oil over high heat. Season squab halves with salt and pepper and sear, skin-side down, until well-browned. Transfer to a baking dish and roast skin-side up 20 minutes, for medium-rare meat; cook longer, if desired. In skillet sweat shallots in pan drippings until tender. Add wine and deglaze pan, stirring to incorporate any browned bits. Bring to a boil, lower heat to simmering and reduce liquid by half; add rich stock and about 3/4 cup of poaching liquid. Reduce liquids by half. To serve, fan pears on 2 warmed dinner plates and mound some rice; place squab halves on rice. Whisk butter into sauce a few pieces at a time and pour over. Serve garnished with parsley.