Pombo Recipe
squab breast, with a parsnip, sunchoke and salsify tartelette with squab leg confit
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Ingredients
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For the Squab Breast
For the Tartlet
For the Squab Leg Confit
Method
For the Squab Breast
- 1
- 2
Roast the Breasts
Flip the squab breasts and transfer the skillet to the preheated oven. Roast for 10-12 minutes until the internal temperature reaches 135°F (57°C). Remove and let rest.
For the Tartlet
- 3
Prepare the Vegetable Filling
In a saucepan, melt butter over medium heat. Add diced parsnips, sunchokes, and salsify. Sauté for about 10 minutes until tender. Stir in heavy cream, nutmeg, and egg yolks. Cook for an additional 5 minutes, then remove from heat.
- 4
Assemble the Tartlet
Roll out the puff pastry on a floured surface and cut into circles to fit tartlet tins. Press the pastry into the tins, fill with the vegetable mixture, and bake at 375°F (190°C) for 20-25 minutes until golden brown.
For the Squab Leg Confit
- 5
Prepare the Confit
In a heavy pot, combine duck fat, squab legs, garlic cloves, fresh thyme, and salt. Heat over low heat until the fat is melted and covers the legs completely. Cover and cook for about 2 hours until the meat is tender.
- 6
Finish the Confit
Once cooked, let the squab legs cool in the fat. Store in the refrigerator until ready to use.