4 wild duck, jointed into legs and half crowns, 8 tbsp confit salt, (see Cook’s note below), 100 g duck fat, 1 carrot, roughly chopped, 100 ml water
4 x 450g/1lb Anjou squab pigeons, 4 tbsp groundnut oil, 50g/2oz butter, 2 garlic cloves, peeled, sliced, 8 black peppercorns, crushed
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2 small free-range chickens, with gizzards, sea salt, ½ bunch fresh thyme, ½ bunch fresh rosemary, 1 head garlic, split in half horizontally
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