Squab Confit
Squab Confit is a classic French dish where young pigeon (squab) is slowly cooked submerged in its own fat until exceptionally tender. The primary ingredients are squab, rendered duck or chicken fat, and aromatics like thyme, bay leaf, and garlic. It originates from the Périgord region of France, renowned for its rich, fat-based preservation and cooking techniques.
🍽️ Nutrition at a glance
This is a very high-fat, high-protein dish with minimal carbohydrates, providing a dense source of energy. A serving is rich in iron, B vitamins (especially B12 and niacin), and selenium, with a rough calorie ballpark of 500-700 kcal per serving depending on the amount of fat consumed.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 42 g |
| Carbs | 0 g |
| Fat | 46 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 4.5 mg |
| Niacin (B3) | 10 mg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 35 mcg |
| Phosphorus | 310 mg |
| Zinc | 3.8 mg |
| Vitamin B6 | 0.7 mg |
| Copper | 0.4 mg |
Per 1 squab leg and thigh (about 150 g meat, excluding added fat) · estimated, varies by recipe
💡 What's interesting
Confit is an ancient preservation method that predates refrigeration, where cooking in fat creates an anaerobic seal. Nutritionally, the slow cooking in fat makes the squab's minerals highly bioavailable, and the dish is a traditional source of sustained energy for colder climates.
