Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 minutes. Rinse under cold water. Put the legs and duck fat in a saucepan, bring to a simmer, and cook until tender. Remove from the fat and let cool.
Put the tea and butter in a food processor and process to combine. Place the duck breasts in a ziptop bag with the butter mixture.
To make the cherries:
In a small pot, bring the port to a boil and cook until reduced by half. Pour the port over the cherries to rehydrate them. Once the cherries have plumped, strain the liquid. Return to the saucepan and reduce until syrupy.
To make the radishes:
Put the radishes in a pot with the water and butter. Bring to a simmer and cook until tender and well glazed.
To make the sweet tea glazed foie gras:
Cut the foie gras terrine into an attractive shape. Add the gelatin to the hot sweet tea in a bowl, and use the mixture to glaze the terrine.
Bring a saucepan of water to 135 degrees F. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 140 degrees F). Remove the breasts from the bag. Roast them, skin side down, until crispy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.