Roasted breast and confit leg of spiced Anjou squab


This recipe requires skill and effort, but the results are well worth it.


For the squab

For the marinade

For the ground spices

For the sauce

For the kale and ceps

  • 150g/5oz kale, tough stalks removed, shredded
  • 150g/5oz small ceps
  • 2 tbsp groundnut oil
  • 50g/2oz butter