Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme

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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