Step 1: Squab
Draw the squab, cut off the tips of the wings and slice into 3 ounce (80 g) pieces.
Heat some grapeseed oil in a roasting pan over a very high heat and roast the squab pieces. When browned lightly and evenly, add the unpeeled garlic cloves and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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