Roast squab pigeon with garlic confit

Name: Roast squab pigeon with garlic confit
Yield: Serves 4
Ingredients: salt and freshly ground pepper; 1 medium-sized floury potato; milk and water for cooking; ½ bay leaf; 1 head celeriac; 100 g unsalted butter, melted; a few sprigs of fresh thyme; 2 whole garlic bulbs, separated into cloves and peeled; 4 squab pigeons

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

A coarse celeriac and potato mash is given here, to serve with the pigeon, but you could also serve the birds with the roasted root vegetables in the rib of beef. Be sure you use youngish garlic for the confit — some garlic can be 2 years old.

Ingredients

4 squab pigeons

Main course
Autumn

Method

To prepare the pigeons for cooking, remove the wishbone, then spatchcock the birds (cut down both sides of the backbone and remove it, then flatten the birds). Trim off excess ribcage. Set aside.

For the garlic confit, put the garlic cloves in a saucepan and cover with the melted butter. Add the thyme, bay leaf, and salt and pepper to taste. Cook gently for 15-20 minutes to soften the g