Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme

Ingredients

• 1-ounce duck fat
• 2 squab, boned, breast, leg
• Salt and pepper, to taste
• Squab carcasse used to make consomme
• 3 quince, peeled reserve peelings
• 1 sprig rosemary
• 1-inch piece ginger, sliced
• 1 tablespoon quince berry tea
• 4 ounces white wine
• 1 cup sugar
• 1 cup honey
• 1 star anise
• 1 cinnamon stick
• 2 cloves
• 1 vanilla bean, scrapped
• 1 tablespoon pu-erh tea
• 1 turnip, cut to brunoise and blanched
• 1 leek, cut to brunoise and blanched
• 1 carrot, cut to brunoise and blanched
• 1 celery, cut to brunoise and blanched
• 16 ounces squab consumme
• 1 tablespoon soy sauce
• 2 tablespoon chopped chives
• 2 tablespoons butter
• 4 bunches lamb quarters, greens or spinach
• 6 yellow baby carrots, peeled, sliced lengthwise
• 6 white baby carrots, peeled, sliced lengthwise
• 2 ounces vegetable stock
• Chervil, for garnish

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