Remove the squab breasts from the marinade and place on a baking sheet lined with aluminum foil.
Spoon a few dots of jus around the squab and sprinkle a pinch of vadouvan spice onto the plate.
Transfer half of the sauce to a resealable bag and add the squab breasts, turning them to coat.
1680s, "very young bird," earlier (1630s) "unformed, lumpish person" and used at various times for any sort of flabby mass from sea slugs to sofa cushions; probably from a Scandinavian word (cf. dialectal Swedish skvabb "loose or fat flesh," skvabba "fat woman"), from Proto-Germanic *(s)kwab- (cf. Old Prussian gawabo "toad," Old Church Slavonic zaba "frog").