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Roast Squabs with Porcini and Country Bread Salad Recipe

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Roast Squabs with Porcini and Country Bread Salad
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Ingredients
10
Count
Nutrition
924
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  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.
  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.
  4. Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
  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.
  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.
  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.
  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.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
  9. Toss bread salad with parsley and lemon juice and serve with squabs.
  10. Cooks' notes: • 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 924.39 Kcal (3870 kJ)
Calories from fat 299.7 Kcal
% Daily Value*
Total Fat 33.3g 51%
Cholesterol 216.88mg 72%
Sodium 1862.89mg 78%
Potassium 727.72mg 15%
Total Carbs 65.85g 22%
Sugars 3.57g 14%
Dietary Fiber 2.49g 10%
Protein 54.88g 110%
Vitamin C 23.1mg 39%
Iron 16.2mg 90%
Calcium 95.6mg 10%
Amount Per 100 g
Calories 217.78 Kcal (912 kJ)
Calories from fat 70.61 Kcal
% Daily Value*
Total Fat 7.85g 51%
Cholesterol 51.1mg 72%
Sodium 438.89mg 78%
Potassium 171.45mg 15%
Total Carbs 15.51g 22%
Sugars 0.84g 14%
Dietary Fiber 0.59g 10%
Protein 12.93g 110%
Vitamin C 5.4mg 39%
Iron 3.8mg 90%
Calcium 22.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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