Confit de Pigeon (Squab Confit 2 Pieces) 630g Les Bouriettes
Two portions of squab from the Vendée, slowly confited in duck fat, from Martel in Quercy
Sales unit: Can of 630g (2 parts)
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Squab from the Vendée, confit in duck fat: a Quercy Sunday dinner that is on the table in twenty minutes.
Les Bouriettes is a small cannery in Martel in the Quercy, in the north of the Lot. This can contains two portions of squab in duck fat. The birds come from a farm in the Vendée. The recipe is as short as the house's duck confit: squab, duck fat, grey salt from Noirmoutier and pepper.
Squab is dark meat. It tastes stronger than duck and has a slight gamey note, but not the intensity of real game. Slow cooking in fat makes it so tender that it comes off the bone with a fork. The grey salt seasons without overpowering. The squab meat makes up 40% of the can's contents, the rest is mainly the duck fat in which it was cooked.
The squabs are salted with grey salt from Noirmoutier, browned in a cast-iron pot and then slowly cooked in duck fat. Only after that are they put in the can.
Take the pieces out of the fat and brown them in a casserole over high heat for two minutes on each side. Then let simmer for 15 minutes over low heat. As in the southwest, potatoes fried in duck fat, young peas or broad beans go well with it, and a full-bodied red wine from the southwest in a glass.
You don't have to throw away the remaining duck fat. It keeps in the refrigerator, can also be frozen in portions and gives the next batch of fried potatoes its flavor.Good to know: Farm-raised squab and Palombe
This is a farm-raised squab. In contrast, the Salmis de Palombe from the Basque Country contains wild wood pigeon from the autumn hunt.
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