In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes.
WATERCRESS SALAD:
In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.
MANGO SAUCE:
In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm.
PLATING On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	786.97 Kcal (3295 kJ)
Calories from fat	483.08 Kcal
		% Daily Value*
Total Fat	53.68g	83%
Cholesterol	249.62mg	83%
Sodium	459.85mg	19%
Potassium	1034.71mg	22%
Total Carbs	15.74g	5%
Sugars	9.76g	39%
Dietary Fiber	2.81g	11%
Protein	47.83g	96%
Vitamin C	47mg	78%
Vitamin A	0.3mg	9%
Iron	12.9mg	72%
Calcium	103.2mg	10%

Amount Per 100 g
Calories	155.27 Kcal (650 kJ)
Calories from fat	95.31 Kcal
		% Daily Value*
Total Fat	10.59g	83%
Cholesterol	49.25mg	83%
Sodium	90.73mg	19%
Potassium	204.15mg	22%
Total Carbs	3.11g	5%
Sugars	1.92g	39%
Dietary Fiber	0.55g	11%
Protein	9.44g	96%
Vitamin C	9.3mg	78%
Vitamin A	0.1mg	9%
Iron	2.6mg	72%
Calcium	20.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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