Roast squab

Method

1. 1 Blanch the bird in boiling water for 30 seconds to shrink the skin, then pat dry.
2. 2 Brush the skin with a mixture of malt extract and vinegar, then air dry it in cold air for 8 hours.
3. 3 Paper-thin skin is a characteristic of crispy roasted pork skin, quite different from the soft, soy-marinated version.
4. 4 Roast at 200 degrees for 25 minutes, then pour hot oil over the skin three times to make it crispy.
5. 5 The final pour of hot oil is the step that creates the crispy texture; without this step, the skin will only be golden brown and soft.
6. 6 Chop into pieces while still hot and serve with salt, pepper, and lemon.

With an appliance

• Oven 1 hr

  Rotate at 200 degrees for 25 minutes on the top rack, with the water tray underneath, then pour hot oil over it three times.