Submitted by Chef Christopher Kostow of The Restaurant at Meadowood
Squab:
- 1 whole squab
- 3 ½ tablespoons Darjeeling tea
- 2 tablespoons butter
- 2 cups salt
- 4 cloves garlic
- 4 bay leaves
- 1 liter duck fat
Continue reading Squab with Cherries and Foie.
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