Pan Seared Squab With Rice Dressing And Port Reduction Recipe

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Nutrition per serving    (USDA % daily values)
CAL
522
FAT
38%
CHOL
176%
SOD
101%

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Ingredients for 4 servings

1 quart poultry stock

1 cup port wine

Cayenne pepper

4 tablespoons finely chopped green onions

2 peeled shallots, rough chop

2 cups poultry stock, hot, plus more for reheating

1 teaspoon garlic, chopped

1 1/2 teaspoon chopped fresh parsley

1 cup onions, finely chopped, divided

Salt and pepper

1 cup basmati rice

1 tablespoon peanut oil

2 tablespoons rendered foie gras

2 thyme sprigs

2 bay leaves, divided

3 garlic cloves, crushed

4 squab, save gizzards, hearts and livers

1 tablespoon butter

1/4 cup brandy

1/4 cup chopped celery

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