Easy recipe Roasted breast and confit leg of spiced Anjou squab

how to make Roasted breast and confit leg of spiced Anjou squab, fresh Roasted breast and confit leg of spiced Anjou squab, Roasted breast and confit leg of spiced Anjou squab recipes, recipe Roasted breast and confit leg of spiced Anjou squab, easy Roasted breast and confit leg of spiced Anjou squab recipe, best Roasted breast and confit leg of spiced Anjou squab recipe, homemade Roasted breast and confit leg of spiced Anjou squab, simple Roasted breast and confit leg of spiced Anjou squab recipe, cooking Roasted breast and confit leg of spiced Anjou squab, cook Roasted breast and confit leg of spiced Anjou squab, recipe for Roasted breast and confit leg of spiced Anjou squab, how to cook a Roasted breast and confit leg of spiced Anjou squab, what to cook with Roasted breast and confit leg of spiced Anjou squab, recipe for cooked Roasted breast and confit leg of spiced Anjou squab, Roasted breast and confit leg of spiced Anjou squab recipe easy

about four x about four hundred and fiftyg/onelb Anjou squab pigeonsabout four tbsp ground nutabout fiftyg/twooz buttertwo garliceight black pepper½ tsp thymeabout four plump juniper (Recipes by ingridients juniper) berriesone fresh bay leafone tbsp coarse sea saltpinch caster sugarthree hundredg/about elevenfl oz duck fat¼ cinnamonone tbsp coriander seedsone tbsp clovestwo tbsp black pepperone tbsp quatre épices one tbsp coarse sea saltone small carrotone shallotone celeryone fresh thymeone hundred and tenml/about fourfl oz portabout one hundred and fiftyml/fivefl oz chicken stockabout one hundred and fiftyg/fiveoz kaleabout one hundred and fiftyg/fiveoz small ceps two tbsp groundnut oilabout fiftyg/twooz. butter (Recipes by ingridients butter) Roasted breast (Recipes by ingridients breast) and confit leg (Recipes by ingridients leg) of spiced Anjou squab. This recipe requires skill and effort, but the results are well worth it.. Roasted breast (Recipes by ingridients breast) and confit leg (Recipes by ingridients leg) of spiced Anjou squab.