CookEat Recipe
Roast Squabs with Watercress
Small whole squabs roasted under thin larding pork, with their pan juices and fresh watercress.
Method
Steps
Step 1
Use six farm-raised whole squabs, plucked and gutted. Trim the legs and necks at the first joint, remove any remaining feather stubs, pat dry and truss. Lay very thin larding pork over the breasts.
Step 2
As a modern working oven setting, preheat to 400°F. Arrange the birds in a roasting tin, season with half a teaspoon of salt and two saltspoons of white pepper, and pour two tablespoons of cold water into the tin.
Step 3
Roast for about eighteen minutes as an initial guide, turning and basting occasionally with the pan juices. Continue as needed until the thickest breast and inner thigh of every bird reach 165°F away from bone and the larding pork is fully cooked. Check with a food thermometer.
Step 4
Untruss the birds and arrange on a hot platter with a little washed fresh watercress. Skim the fat from the hot pan juices, strain the juices over the birds and serve immediately.
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