Squab in Tangy Orange Sauce

A bright, zesty orange sauce perfectly complements the rich, dark flavor
of King Cal Squab. Perfect for a delicious dinner with guests.

Active Time: 20 MIN
Total Time: 45–60 MIN
Serves: 4–6



  • 4 King Cal squabs



  • 2 cups of orange juice
  • 1/2 cup of soy sauce
  • 4 tablespoons of raspberry vinegar
  • 1 cup of honey
  • 2 tablespoons of minced garlic
  • 2 tablespoons of minced ginger
Orange Sauce:
  • 3/4 cup of orange juice
  • 2 tablespoons of soy sauce
  • 1 tablespoon of lemon juice
  • 1/4 cup of cornstarch

How to Make It

Step 1
Mix together 2 cups of orange juice, soy sauce, vinegar, honey, garlic, and ginger. Marinate squab in half of this mixture overnight and reserve the other half for sauce. 

Step 2
When ready to cook squabs, drain them well. Heat 1 T. each butter and oil in oven proof skillet, add birds & brown well on each side.

Step 3
Drain fat from pan, place skillet in preheated 450° oven and, roast for 30-45 minutes.

Step 4
For sauce, mix ingredients cold and add to the remaining half of the orange marinade. Bring all to a boil. Reduce heat and let simmer.

Step 5 
Cover squabs with sauce and serve fresh from oven.

Ready to try squab for yourself?