Pigeon Squab, French, 600g

French Pigeon Squab 600g is a 600g French squab pigeon — one of the great delicacies of French haute cuisine. Unlike wild wood pigeon, squab is a young, farmed pigeon that has never flown and feeds on grain. As a result, the meat is considerably more tender and less intense than wild pigeon. Furthermore, it is richer and more delicate — the breast is a deep rose-red and remarkably flavourful. In particular, French squab is a prestige ingredient served in the finest restaurants across Europe.

About Free-Range & Label Rouge Game Birds

Free-range and Label Rouge farmed game birds occupy a unique position between domestic poultry and wild game. They are raised with far more space, a natural diet and a longer growing cycle than standard commercial poultry. As a result, the meat develops a flavour and texture that is considerably more complex than a standard chicken or farmed duck. In particular, Label Rouge is the French quality certification for poultry. Furthermore, birds raised to this standard must meet strict criteria for breed, diet and rearing. Furthermore, the slower growth cycle produces a firmer flesh and a more pronounced flavour. However, these birds are still considerably more forgiving to cook than fully wild game. Additionally, they suit a much wider range of cooking techniques and flavour pairings.

The free-range and Label Rouge birds here come from producers who prioritise welfare and flavour. As a result, quality above yield is the guiding principle throughout. As a result, these are birds of genuine quality — not simply a premium-priced version of the ordinary. In particular, guinea fowl has a subtly gamey character that makes it one of the most versatile and interesting birds to cook. Furthermore, quail — despite its small size — delivers an intensity of flavour that belies its delicate appearance. Moreover, both birds reward simple, confident cooking. Season generously, cook with care and let the quality of the bird do the rest.

How to Cook & Serve

To get the very best from French Pigeon Squab 600g:

• Remove the breasts with a sharp knife. Sear skin-side down in a hot pan for 3 to 4 minutes.
• Turn and cook for a further 2 minutes — the breast must be served rare to medium-rare for the finest result.
• Furthermore, the legs can be confit’d slowly in duck fat for an exceptional accompaniment.
• Alternatively, roast the whole bird at 220°C for 15 minutes for a more traditional presentation.

Perfect Pairings

French Pigeon Squab 600g pairs beautifully with:

• Roasted cep or girolles, a rich Madeira or port reduction
• A fine red Burgundy, aged Pomerol or a northern Rhône Syrah
• Celeriac purée, pommes sarladaises or a warm pea and mint purée alongside
• A crispy confit leg alongside the seared breast for a classic restaurant-style presentation

Storage: Keep refrigerated and use by the date shown. Remove from packaging and bring to room temperature for 30 minutes before cooking. These birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost thoroughly in the fridge overnight before use. Delivered fresh and oven-ready.

However you cook it, French Pigeon Squab 600g brings a depth of flavour to the table. Moreover, it is a prestige ingredient that rewards confident and precise cooking. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.