Roast Breast and Confit of Squab with Celeriac Remoulade and Sauce Perigeux

• 4 Squab
• 100ml Sauce Perigeux
• 1 Small Bulb celeriac

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