Roast Squabs with Porcini and Country Bread Salad

Roast Squabs with Porcini and Country Bread Salad
Roast Squabs with Porcini and Coun

Instructions

1
Preheat oven to 450°F.
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OvenOven
2
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.
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Sea SaltSea Salt
GarlicGarlic
WaterWater
Equipment you will use
ColanderColander
3
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.
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BreadBread
ToastToast
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Baking SheetBaking Sheet
OvenOven
4
Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
Ingredients you will need
MushroomsMushrooms
Equipment you will use
KnifeKnife
5
Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
Ingredients you will need
Salt And PepperSalt And Pepper
Garlic ConfitGarlic Confit
ThymeThyme
Chicken WingsChicken Wings
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Kitchen TwineKitchen Twine
6
Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
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Duck FatDuck Fat
Equipment you will use
Frying PanFrying Pan
7
Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
Ingredients you will need
Salt And PepperSalt And Pepper
Duck FatDuck Fat
GarlicGarlic
BreadBread
Equipment you will use
Frying PanFrying Pan
8
Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.)
Ingredients you will need
MushroomsMushrooms
Duck FatDuck Fat
BreadBread
BoneBone
MeatMeat
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Baking PanBaking Pan
OvenOven
9
Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
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PoultryPoultry
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Poultry ShearsPoultry Shears
Cutting BoardCutting Board
KnifeKnife
10
Toss bread salad with parsley and lemon juice and serve with squabs.
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Lemon JuiceLemon Juice
ParsleyParsley
BreadBread
1
• Squabs may be stuffed and tied 1 day ahead and chilled, covered. Pat dry just before browning. • Bread may be toasted 2 days ahead, cooled completely, and kept in an airtight container at room temperature.
Ingredients you will need
BreadBread
DifficultyHard
Ready In45 m.
Servings6
Health Score4
Dish TypesSide Dish
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