Roasted breast and confit leg of spiced Anjou squab

This recipe requires skill and effort, but the results are well worth it.

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For the squab

For the marinade

For the ground spices

For the sauce

For the kale and ceps

  • 150g/5oz kale, tough stalks removed, shredded
  • 150g/5oz small ceps
  • 2 tbsp groundnut oil
  • 50g/2oz butter