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1
Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender.
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2
Drain, reserving the broth.
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3
Finely chop the gizzards in a food processor.
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4
Combine the oil and flour in a large heavy saucepan over medium heat.
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5
Stir constantly for 8 to 10 minutes, making a dark brown roux.
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6
Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally.
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7
Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted.
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8
Add the chopped gizzards.
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9
Pour the reserved broth into a 1 cup measure.
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10
Add enough water to make a full cup.
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11
Add to vegetables.
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12
Mix in the cooked rice, stirring to coat evenly and break up any clumps.
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13
Add the salt, cayenne, green onions, and parsley.
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14
Mix well.
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15
Cook until the rice is warmed through, stirring occasionally.
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16
Preheat the oven to 400 degrees F. Season the squab with Essence.
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17
Stuff the rice dressing into the cavity of each squab.
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18
Using butchers twine, tie the legs together tightly, to close the cavity of each squab.
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19
Place the squab on a baking sheet and brush each with the melted butter.
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20
Roast 25 for minutes or until golden brown and the internal temperature reaches 150 degrees F.
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21
Remove the squab from the oven and allow to cool for a couple of minutes before serving.
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22
In a saute pan, over medium heat, cook the bacon until crispy.
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23
Add the shallots and haricots verts.
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24
Season with salt and pepper.
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25
Saute for 2 minutes.
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26
Remove from the heat.
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27
Place a squab in the center of each serving plate.
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28
Spoon some of the reduction sauce over each squab.
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29
Lay some of the haricots verts around each squab.
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30
Garnish with parsley.
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31
Combine all ingredients thoroughly.
