-
1
Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains.
-
2
Add the poultry stock and reduce by 1/3.
-
3
Strain and reserve.
-
4
Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
-
5
Rice: Sweat 1/2 cup onions in melted butter and add rice.
-
6
Lightly toast rice coating evenly with butter and onions.
-
7
Add hot stock and 1 bay leaf.
-
8
Bring to a simmer, cover and cook until the rice is tender.
-
9
Cool on a lined sheet tray.
-
10
Store until needed.
-
11
Cut up hearts and gizzards into small pieces, trim off sinew.
-
12
Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic.
-
13
Bring to a boil and simmer for 30 minutes or until tender.
-
14
Clean the livers, free from veins and dry on paper towels.
-
15
In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides.
-
16
Set them aside to cool.
-
17
Add onions, celery and garlic to the pan.
-
18
Using a wood spoon, scrape the fond off the pan as the vegetables cook.
-
19
Season with salt and pepper.
-
20
When vegetables are tender, deglaze with brandy, allow alcohol to burn off.
-
21
Scape everything out of the pan and store with the livers.
-
22
When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor.
-
23
Puree until smooth paste results.
-
24
Store dirty rice base under refrigeration at all times.
-
25
In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through.
-
26
Add green onions and chopped parsley.
-
27
Pan seared squab: Remove each side of the squab in one piece.
-
28
Snip the wing tips off.
-
29
In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown.
-
30
Turn to sear on other side for 8 to ten minutes.
-
31
If not cooked through place in oven to finish.
-
32
Mound rice on preheated plates and lay squab decoratively.
-
33
Drizzle with port reduction.
