Place the pig’s caul under cold running water for 30 minutes to remove any traces of blood and the water runs clear. Scrub the skins of the kipfler potatoes under cold water and cook in salted water over a medium heat until tender. Allow to cool before peeling and slicing into ½cm slices. Refrigerate until ready to use.
Use a sharp boning knife to remove the legs, wings and wishbones from the squab, leaving the breasts on the carcass. The legs can be confited or chopped up and used for making a stock or sauce along with the wings and wishbones. Season the cavities of the squab with a generous pinch of salt and freshly ground pepper and stuff each with a crushed garlic clove and a sprig of thyme. Lightly season the skin of the squab with salt and freshly ground pepper.
In a heavy-based pan heat 20ml olive oil over a medium heat. Add the squab skin side down and seal for 3 - 4 minutes until the skin is evenly brown. Remove the squab from the pan and place on a wire rack, laying them breast side down. Spoon the pan juices into the cavity. Allow the squab to rest for at least 10 minutes before boning each breast from the carcass. Save the carcasses of the squab as they can be chopped up and roasted further to make a sauce. Using a sharp, long, thin-bladed knife remove the wing bone from the squab breasts. Cut them through the centre three quarters of the way and open up like a book, exposing the flesh of the squab. Lightly season the flesh with salt and freshly ground pepper.
Cut the foie gras into batons and lightly season with salt and freshly ground pepper. Divide them down the centre of each squab breast. Close the breasts over into their original shape making sure that the foie gras is enclosed inside the breasts.
Use a 9cm pastry cutter to cut out 4 rounds of Savoy cabbage and wrap each squab breast in a piece of the cabbage.
Remove the pig’s caul from the water and squeeze dry. Spread out onto a clean workbench and cut out 4 pieces large enough in which to wrap each breast. After wrapping each breast in a layer of the pig’s caul, trim the sides neatly. Wrap each squab breast tightly in several layers of cling-film, forming a cylinder. Refrigerate for 2 hours to allow the foie gras to firm up.
Pre-heat the oven to 200°C. Remove the cling-film from the squab breasts and lightly season with salt and freshly ground pepper. Heat the remaining 20ml olive oil in a heavy-based pan, add the squab breasts and cook for 2 minutes until evenly brown. Transfer to the oven and cook for a further minute. Remove the breasts from the oven and allow to rest for 10 minutes. Heat the 25ml extra virgin olive oil in a heavy-based pan, add the lardons of pancetta and cook until golden brown. Add the shallots and potatoes and cook until lightly coloured. Add 20ml truffle dressing and mix through the potatoes. Lightly season with salt and freshly ground pepper. Remove the potatoes from the pan and transfer to a sieve to allow any excess oil to drain off. Carve each squab breast into 6 even slices.
Place an 11cm pastry ring in the centre of a plate and spoon the potato salad into it, pressing down with the back of the spoon so that it holds together. Arrange 6 overlapping slices of the squab to form a neat circle on top of the potatoes. Gently remove the pastry ring. Dress the mesculn leaves in 10ml truffle dressing, lightly season