Roasted Squab With Sichuan-Peppercorn Marinade

• 4 squabs, 16 to 18 ounces each
• 1 tablespoon course sea salt
• 2 tablespoons Sichuan peppercorns
• 1 tablespoon soybean or corn oil
• 3 shallots, peeled and minced
• 1 1/2 cups port
• 1/4 cup honey
• 3 tablespoons white-wine vinegar
• Fresh rosemary sprigs for garnish

1. Rinse the squabs and pat them dry.
2. Use shears or a sharp knife to cut away the extra neck portions and back fat.
3. Heat a small heavy skillet over medium-low heat and add the salt and peppercorns.
4. Roast the mixture, shaking the pan, until the peppercorns turn dark brown.
5. Transfer to a bowl and cool.
6. Rub each squab inside and out with the mixture.
7. Place the birds in a dish, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.
8. In a medium saucepan, heat the oil, add the shallots and cook over medium heat, stirring, until the shallots are soft, about 5 minutes.
9. Pour in the port and cook until the sauce thickens and reduces by about two-thirds, about 20 minutes.
10. Set aside.
11. When ready to cook the squabs, preheat the oven to 400 degrees.
12. In a small bowl, whisk together the honey and vinegar.
13. Place the squabs breast side down on the rack of a broiler pan.
14. Brush generously with the honey mixture and roast for 5 minutes.
15. Brush again and roast for 10 minutes more.
16. Turn the birds over, brush again and roast for 5 minutes more.
17. Brush again and roast for a final 10 minutes, until the squabs are nicely browned.
18. Use poultry shears to split the birds down the middle; remove the backbone.
19. Place the squab halves on a platter.
20. Reheat the port sauce if necessary and spoon it around the birds.
21. Garnish with rosemary sprigs.

squabs, course sea salt, peppercorns, soybean, shallots, port, honey, whitewine vinegar, rosemary

Taken from cooking.nytimes.com/recipes/5392 (may not work)