Ann Kerney's Pan Seared Squab with Rice Dressing

Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup chopped yellow onions, plus 1/4 cup
  • Salt
  • Cayenne
  • 1 cup basmati rice
  • 4 cups chicken stock
  • 2 bay leaves
  • 4 squabs, glove boned, gizzards, hearts and livers reserved
  • 3 crushed garlic cloves
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped celery
  • 1/2 teaspoon chopped garlic
  • Dash of brandy
  • 1/4 cup chopped green onions (green part only)
  • 1 tablespoon finely chopped fresh parsley leaves
  • 20 baby carrots, blanched
  • 20 haricot verte, blanched
  • 1 cup Port Reduction (port wine reduced by half), hot

Description

Ann Kerney's Pan Seared Squab With Rice Dressing

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