Grilled Rare Squab With Foie Gras Fried Rice And Pomegranate Molasses Syrup Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons carrots, 1/4 dice

1/4 teaspoon finely chopped garlic

3/4 cup soy sauce

1 cup jasmine rice

Salt and freshly ground black pepper

1 tablespoon chives, chopped

2 tablespoons cup pomegranate molasses

2 tablespoons finely chopped garlic

2 tablespoons canola oil

1/2 cup dry white wine

Squab bones from 2 squab, broken into 1-inch pieces

1/4 cup brown sugar, packed

Canola oil to cook

1 bay leaf

2 tablespoons finely chopped fresh ginger

1/4 cup onion, 1/4 dice

Fresh squeezed lemon juice, to taste

2 tablespoons celery, 1/4 dice

1/3 cup foie gras, small dice

2 tablespoons oil

1/2 cup red wine

3/4 cup dry red wine

3 sprigs fresh thyme

2 cups chicken stock

1/4 cup pomegranate molasses

1/2 teaspoon finely chopped garlic

4 boned squab half-breasts with leg-thighs and wing "drumsticks", bones reserved

1 cup sliced shallots

2 tablespoons butter

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