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Roasted Breast and Confit Leg of Spiced Anjou Squab

Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.

High ProteinGourmetFrenchSquabPigeonConfit
Estimated Nutrition
Calories
1210.1
kcal / serving
4840.4 kcal total
Carbs
10.7g
per serving
42.8 g total
Fat
108.9g
per serving
435.6 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
for marinade
Dairy
50
g
Butter
for basting
50
g
Butter
for kale and ceps
Liquids
110
ml
Port
for sauce
150
ml
Chicken Stock
or veal stock
Meat
4
piece
Anjou Squab Pigeon
450g each
NutsSeeds
2
clove
Garlic
peeled and sliced
8
piece
Black Peppercorns
crushed, for marinade
0.5
tsp
Thyme Leaves
for marinade
4
piece
Juniper Berries
plump, crushed
1
piece
Bay Leaf
fresh, shredded
1
tbsp
Coarse Sea Salt
for marinade
0.25
stick
Cinnamon
for ground spices
1
tbsp
Coriander Seeds
for ground spices
1
tbsp
Cloves
for ground spices
2
tbsp
Black Peppercorns
for ground spices
1
tbsp
Quatre Épices
ground spice blend
1
tbsp
Coarse Sea Salt
for spice mixture
1
sprig
Thyme
fresh, for sauce
OilsFats
4
tbsp
Groundnut Oil
for browning and frying
300
g
Duck Fat
melted
Vegetables
1
piece
Carrot
small, diced
1
piece
Shallot
chopped
1
stalk
Celery
chopped
150
g
Kale
shredded, tough stalks removed
150
g
Ceps
small mushroom

Method

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