GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP

Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Syrup image

Provided by Ming Tsai

Time 2h

Yield 4 servings

Number Of Ingredients 30

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Ingredients

3/4 cup soy sauce
1/4 cup pomegranate molasses
3/4 cup dry red wine
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1/4 cup brown sugar, packed
4 boned squab half-breasts with leg-thighs and wing "drumsticks", bones reserved
Salt and freshly ground black pepper
2 tablespoons canola oil
Canola oil to cook
1/4 cup onion, 1/4 dice
2 tablespoons carrots, 1/4 dice
1/4 teaspoon finely chopped garlic
1 cup jasmine rice
1/2 cup dry white wine
2 cups chicken stock
Salt and freshly ground black pepper
1/3 cup foie gras, small dice
1 tablespoon chives, chopped
2 tablespoons oil
1 cup sliced shallots
1/2 teaspoon finely chopped garlic
Squab bones from 2 squab, broken into 1-inch pieces
1/2 cup red wine
2 tablespoons cup pomegranate molasses
3 sprigs fresh thyme
1 bay leaf
2 cups chicken stock
2 tablespoons butter
Fresh squeezed lemon juice, to taste

Steps:

For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.