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1
Preheat oven to 450F.
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2
Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander.
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3
Blanch garlic in same manner 2 more times.
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4
Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes.
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5
Leave oven on.
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6
Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
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7
Pat squabs dry and season generously inside and out with salt and pepper.
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8
Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities.
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9
Tie legs of squabs together with kitchen string and fold wings back.
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10
Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
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11
Add 1 1/2 more tablespoons duck fat to skillet and saute porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch).
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12
Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
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13
Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan.
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14
Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes.
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15
Replace baking pan with skillet of bread salad, positioning it directly under birds.
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16
Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155F for medium meat and mushrooms in bread salad are tender, about 5 minutes.
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17
(If mushrooms are not tender, roast bread salad 5 to 8 minutes more.)
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18
Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
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19
Toss bread salad with parsley and lemon juice and serve with squabs.
