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.
Foie Gras 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.
Pomegranate Molasses 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	791.35 Kcal (3313 kJ)
Calories from fat	266.25 Kcal
		% Daily Value*
Total Fat	29.58g	46%
Cholesterol	48.18mg	16%
Sodium	3497.82mg	146%
Potassium	728.64mg	16%
Total Carbs	95.48g	32%
Sugars	28.38g	114%
Dietary Fiber	2.32g	9%
Protein	19.2g	38%
Vitamin C	7.3mg	12%
Vitamin A	0.3mg	9%
Iron	3.1mg	17%
Calcium	89.9mg	9%

Amount Per 100 g
Calories	134.41 Kcal (563 kJ)
Calories from fat	45.22 Kcal
		% Daily Value*
Total Fat	5.02g	46%
Cholesterol	8.18mg	16%
Sodium	594.12mg	146%
Potassium	123.76mg	16%
Total Carbs	16.22g	32%
Sugars	4.82g	114%
Dietary Fiber	0.39g	9%
Protein	3.26g	38%
Vitamin C	1.2mg	12%
Iron	0.5mg	17%
Calcium	15.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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