They were beloved pets, and bigger strains were raised as “squab” — succulent tasties for fancy dinner tables. But somewhere around the 1930s, the sheen wore off. Pigeons got literally ...
1. Take the legs of the squab pigeon. 2. Place them in a large saucepan with thyme and garlic. 3. Cover the legs with the vegetable oil. 4. Confit the legs on a low heat until the legs are tender ...