Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Syrup

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Squab:

3/4 cup soy sauce

1/4 cup pomegranate molasses

3/4 cup dry red wine

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh ginger

1/4 cup brown sugar, packed

4 boned squab half-breasts with leg-thighs and wing "drumsticks", bones reserved

Salt and freshly ground black pepper

2 tablespoons canola oil

Foie Gras Fried Rice:

Canola oil to cook

1/4 cup onion, 1/4 dice

2 tablespoons carrots, 1/4 dice

1/4 teaspoon finely chopped garlic

1 cup jasmine rice

1/2 cup dry white wine

2 cups chicken stock

Salt and freshly ground black pepper

1/3 cup foie gras, small dice

1 tablespoon chives, chopped

Pomegranate Molasses Syrup:

2 tablespoons oil

1 cup sliced shallots

1/2 teaspoon finely chopped garlic

Squab bones from 2 squab, broken into 1-inch pieces

1/2 cup red wine

2 tablespoons cup pomegranate molasses

3 sprigs fresh thyme

1 bay leaf

2 cups chicken stock

2 tablespoons butter

Fresh squeezed lemon juice, to taste