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
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.
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