For the Sichuan pepper-salt:.
In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
Cool; grind in a spice grinder and sift through fine sieve and set aside.
For the Fennel-Pear Purée:.
Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
Remove the star anise and purée in a high-speed blender until smooth.
Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
For the Gingered Napa Cabbage.
Chop the cabbage and radicchio into 1-inch dice.
Heat 1 teaspoon olive oil in a medium skillet over low heat.
Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
Return all the sautéed greens to the pan.
Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
For the Squab and assembly.
One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like-at least 1/2 teaspoon).
Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside.
Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
Brush the skin sides with a thin coat of warm honey.
Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
Carve the squabs, slicing the breast meat.
On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it.
Arrange the legs standing up against the cabbage.
Sprinkle Sichuan pepper-salt on the sliced breast.
Dust the plate with Chinese 5-spice powder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	771.6 Kcal (3231 kJ)
Calories from fat	249.67 Kcal
		% Daily Value*
Total Fat	27.74g	43%
Cholesterol	225.9mg	75%
Sodium	5390.77mg	225%
Potassium	1537.43mg	33%
Total Carbs	86.94g	29%
Sugars	63.5g	254%
Dietary Fiber	10.96g	44%
Protein	47.63g	95%
Vitamin C	57.7mg	96%
Iron	16.1mg	89%
Calcium	172.7mg	17%

Amount Per 100 g
Calories	112.33 Kcal (470 kJ)
Calories from fat	36.35 Kcal
		% Daily Value*
Total Fat	4.04g	43%
Cholesterol	32.89mg	75%
Sodium	784.81mg	225%
Potassium	223.82mg	33%
Total Carbs	12.66g	29%
Sugars	9.24g	254%
Dietary Fiber	1.59g	44%
Protein	6.93g	95%
Vitamin C	8.4mg	96%
Iron	2.3mg	89%
Calcium	25.1mg	17%

* 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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