Name: Roast Squabs with Porcini and Country Bread Salad
Yield: Makes 6 servings
Ingredients: 12 garlic cloves, peeled; 1 tablespoon fine sea salt; 1 (10-inch) round or oval sourdough loaf (1 1/2 lb), crust discarded; 9 fresh porcini (cèpes; 3/4 lb), trimmed; 3 (1-lb) squabs; 3 large sprigs fresh thyme; 3 tablespoons garlic confit purée garlic confit purée; 6 tablespoons strained duck fat (from garlic confit purée ); 1/3 cup loosely packed fresh flat-leaf parsley; 1 tablespoon fresh lemon juice, or to taste; kitchen string

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Roast Squabs with Porcini and Country Bread SaladJohn Kernick

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

Cooks' notes:

• Squabs may be stuffed and tied 1 day ahead and chilled, covered. Pat dry just before browning. • Bread may be toasted 2 days ahead, cooled completely, and kept in an airtight container at room temperature.

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