Ingredients
- 12 garlic cloves, peeled
- 1 tablespoon fine sea salt
- 1 (10-inch) round or oval sourdough loaf (1 1/2 lb), crust discarded
- 9 fresh porcini (cèpes; 3/4 lb), trimmed
- 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 loosely packed fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice, or to taste
Description
Laurent Manrique Cooks These Squabs On A Rotisserie Over An Open Fire; We’ve Adapted The Recipe For The Home Oven.
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