Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce

Squab

• 2 squab (330 to 380 grams each)
• About 200 grams kosher salt

Squab breast can be difficult to sauté because you have to cook it precisely to medium-rare—beyond that, it takes on a liver flavor and becomes dry. With sous vide, the entire cut is cooked perfectly medium-rare throughout. Sous vide is great for squab breast for this reason, and the resulting texture is far more delicate than when squab is cooked conventionally. The breast is cooked on the bon