Roast Squab Breast with Two Grain Porridge

Ingredients

• Three 1-pound squabs
• 2 tablespoons grapeseed oil
• 1 large onion, chopped
• 1 fennel bulb—halved, cored and chopped
• 1/4 cup dry red wine
• 1 Bosc pear—peeled, halved, cored and coarsely chopped
• 1 teaspoon whole black peppercorns
• 1 thyme sprig
• 1 bay leaf
• 1 cup heavy cream
• Salt
• 4 cups boiling water
• 1/2 cup bulgur
• 3/4 cup farro
• Freshly ground pepper

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