Squab, confit leg, onion marmalade, pickled cherry from Kristen Kish Cooking: Recipes and Techniques (page 211) by Kristen Kish and Meredith Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil. Squab legs must cure 8 hours and confit 4 hours.

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