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