Serves 4

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

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.

• Wine Notes:
  
  2005 Edmeades Zinfandel
  Tastes like a raspberry smore, with aromas of cherry, spice and coffee. Pairs especially well with the shortribs.
  
  2005 La Crema Sonoma Coast Pinot Noir
  Aromas of ripe cherry, cocoa, anise and spice – a natural for this episode featuring star anise. Flavors of plum with a hint of tea leaf pair nicely with the dishes from this episode.
  
  
  >>This recipe appears in Episode #512.
  
  >>Click here for a printer friendly version
  

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