At least 24 hours in advance confit the squab legs. Use a sharp boning knife to remove the legs, wings and wishbones from the squab, leaving the breasts on the carcass. Salt the squab legs and confit. Save the wings and wishbones for making a stock or sauce.
Pre-heat the oven to 200°C. Peel the celeriac, removing the thick outer layer and slice it as thinly as possible using an electric slicing machine or a mandolin. Cut the slices into julienne. Place the celeriac into cold water with a squeeze of lemon and a pinch of salt to prevent it from discolouring.
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 the olive oil over a medium heat, add the birds skin side down and seal for 3 - 4 minutes until the skin is evenly brown. Stand the squab upright in the pan to ensure even cooking of the breasts and transfer to the oven to cook for a further 3 minutes or until medium rare. Remove the pan from the oven, add the butter and as it melts baste the breasts with it. Remove the squab from the pan and place onto 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 squab carcasses as they can be chopped up and roasted further to make a sauce.
While the squab are resting return the pan to the heat and add the squab legs confit skin side down and cook for 2 minutes until the skin is brown and crisp. Turn the legs and transfer to the oven to warm through for a further 2 minutes. Remove the legs from the pan and rest with the breasts whilst preparing the remainder of the dish.
Heat the sauce Perigeux in a heavy-based saucepan over a gentle heat. Drain the celeriac and dry well on a clean kitchen towel. Place the celeriac in a bowl and bind with the mayonnaise. Add the chopped truffle and julienne of flat leaf parsley and mix through the celeriac. Season to taste with salt, freshly ground pepper and a squeeze of lemon.
© 2005 Liam Tomlin. All rights reserved.