Roast Squabs with Porcini and Country Bread Salad

Roast Squabs with Porcini and Country Bread Salad
Photo by John Kernick


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

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


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