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1
Preheat the oven to 400 degrees F. In a saute pan, heat 1 tablespoon of the oil.
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2
Add 1/2 cup onions.
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3
Season with salt and pepper.
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4
Saute for 1 minute.
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5
Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf.
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6
Bring to a simmer, cover and cook until the rice is just tender, al dente.
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7
Remove from the heat and cool.
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8
Cut up the gizzards and hearts and place in a sauce pan.
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9
Add 1 cup chicken stock, 1 bay leaf and crushed garlic.
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10
Bring to a boil and simmer for 20 minutes or until tender and strain.
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11
Clean all the livers free of veins and pat dry on paper towels.
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12
In a saute pan, heat 1 tablespoon butter until smoking.
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13
Season the livers with salt and pepper.
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14
Add the livers and quickly sear them on both sides.
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15
Remove the livers from the pan and set aside.
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16
Add the remaining 1/4 cup onions, celery and garlic to the pan.
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17
Season with salt and pepper.
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18
Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt.
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19
Remove the pan from the heat and add the brandy.
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20
Deglaze the pan and cook until the alcohol burns off.
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21
Set aside and cool.
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22
In a food processor fitted with a metal blade, combine the cooked gizzards, hearts, livers, and vegetable mixture.
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23
Puree until smooth.
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24
Season the squabs with salt and pepper.
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25
In a oven-proof saute pan, heat the remaining oil.
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26
When the oil is smoking, add the squabs, skin side down, and sear for 2 minutes.
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27
Flip the squabs over and place in the oven.
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28
Roast for about 8 minutes or until golden and internal temperature is medium.
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29
In a large saute pan, combine the rice, liver mixture, and remaining stock.
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30
Saute until the mixture is heated through.
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31
Reseason if necessary.
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32
Stir in the green onions and parsley.
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33
In another saute pan, melt the remaining butter.
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34
Add the carrots and beans.
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35
Season with salt and pepper.
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36
Saute for 2 to 3 minutes.
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37
Remove from the heat.
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38
To serve, mound the rice in the center of each plate.
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39
Lay the squabs on top of the rice.
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40
Arrange the vegetables around the rice.
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41
Spoon the Port Reduction sauce over the squab and serve.
