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1
Preheat the oven to 400.
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2
Using a sharp knife, cut the breasts off the squabs and transfer to a plate, cover with plastic and refrigerate.
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3
In a small roasting pan, roast the carcasses for about 30 minutes, until golden.
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4
Turn off the oven.
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5
In a large pot, heat 1 tablespoon of the grapeseed oil.
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6
Add the chopped onion and fennel and cook over moderate heat, stirring occasionally, until tender and lightly browned, about 15 minutes.
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7
Add the wine and cook until evaporated.
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8
Add the pear, peppercorns, thyme sprig, bay leaf and roast squab carcasses, along with any fat in the pan.
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9
Add 8 cups of room-temperature water and bring to a boil.
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10
Simmer over moderate heat, skimming, until the stock has reduced by half, about 1 1/2 hours.
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11
Strain the stock into a large saucepan and simmer over moderate heat until it is reduced to 1 cup, about 30 minutes.
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12
Meanwhile, in a small saucepan, simmer the cream until reduced to 1/2 cup, about 15 minutes.
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13
Whisk the cream into the reduced stock and season with salt; keep warm.
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14
In a large heatproof bowl, pour the boiling water over the bulgur; cover and let stand until tender, about 30 minutes.
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15
In a large saucepan of salted boiling water, cook the farro until al dente, about 30 minutes.
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16
Drain the farro and bulgur, shaking out excess water.
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17
Add the farro and bulgur to the cream-stock mixture and cook over moderate heat until thick and porridge-like, about 5 minutes.
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18
Season with salt and pepper and keep warm.
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19
Reheat the oven to 400.
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20
Season the squab breasts with salt and pepper.
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21
In a large ovenproof skillet, heat the remaining 1 tablespoon of grapeseed oil until shimmering.
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22
Add the breasts, skin side down, and cook over high heat until lightly browned, about 2 minutes.
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23
Flip the breasts and roast in the oven for about 4 minutes for medium meat.
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24
Transfer the breasts to a cutting board and let rest for 5 minutes.
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25
Slice the breasts and serve with the two-grain porridge.
