Preparation info

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By Peter Gilmore

Published 2014

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  • 4 dressed squab, about 450 g (1 lb) each
  • 100 g ( oz) unsalted butter
  • 30 g (1 oz) sea salt


Remove the squab breasts from the bone, leaving the skin on. Reserve the remaining squab parts for another use.

Soften the butter and add the sea salt. Put half a tablespoon of the salted butter onto each squab breast and place all the breasts in a cryovac bag in a single layer.

Heat a water circulator to 50°C (120°F). Poach the squab for 13 minutes, maintaining the 50°C (120°F) temperature. Remove the bag and put it into iced water. Once cold, transfer the bag to the refrigerator until required.