Roast Squabs with Porcini and Country Bread Salad

Ingredients

• 1 tablespoon fine sea salt
• 3 1-lb squabs
• 3 large sprigs fresh thyme
• 3 tablespoons garlic confit purée
• 6 tablespoons strained duck fat (from garlic confit purée )
• ¹/₃ cup fresh flat-leaf parsley
• 1 10-inch round or oval sourdough loaf (1 1/2 lb)
• + 4 more ingredients
• • 9 fresh porcini (cèpes)
  • 1 tablespoon fresh lemon juice
  • kitchen string
  • 12 garlic cloves

Preheat oven to 450°F. Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times. Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on. Peel ste...

View full recipe at Epicurious