Jan 6, 2011
Chef Peabody’s Squab: Part 4 of 4, Confit
Duck Fat Cured Squab Confit
- 6 squab legs
- 4 star anise
- 4 cardamom pods
- 4 tablespoons of salt
- ¼ cup of duck fat
- 1 pinch of cilantro leaves (they go well with the pear)
Don’t feel bad for a wittle squabies— look what the kitchen has done to Scott! Plus, we wasted nothing. The legs and the giblets all went through a salt cure for an hour. As they were absorbing in briney goodness, we set up our latest homemade sous vide to 80° C.Although confit is the last step in plating it should be the first step in sous viding as it takes the longest time: five hours.
We put the cured duck legs, giblets, and spices into sous vide bags with delicious scoops of duck fat.
Four hours later, we took them out and patted them dry. The giblets could’ve used two more hours but the legs were perfecto. We fried them in the duck fat they were sous vided in.
As this was the last step— we were aflame with anticipation.
Mercifully, after six hours of cooking— Scotty’s squab dish! She is done! Chef Peabody finished the dish off with jus.
There is no other cooking method that allows for the squab to stay perfectly medium rare throughout— which is the only way it should be eaten. If squab is well done it tastes like liver.
Woooooooooo! Our dining room is our bedroom, it’s kind of badass, we eat like the Romans did. We inhaled the dish like Jaws noms bikini’d ladies. Six hours for 15 minutes of ecstasy— tantric nomminess of the future.
Thank you, Chef Scott Peabody!