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Ingredients

• 4 squab, save gizzards, hearts and livers
• 1 cup port wine
• 2 peeled shallots, rough chop
• 2 thyme sprigs

• 1 quart poultry stock
• 2 tablespoons rendered foie gras
• Salt and pepper

• 1 cup onions, finely chopped, divided
• 1 tablespoon butter
• 1 cup basmati rice
• 2 cups poultry stock, hot, plus more for reheating
• 2 bay leaves, divided
• 3 garlic cloves, crushed
• 1 tablespoon peanut oil

• Cayenne pepper
• 1/4 cup chopped celery
• 1 teaspoon garlic, chopped
• 1/4 cup brandy
• 4 tablespoons finely chopped green onions
• 1 1/2 teaspoon chopped fresh parsley

Description

Cooking Channel Serves Up This Pan Seared Squab With Rice Dressing And Port Reduction Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel