4 squab, save gizzards, hearts and livers
1 cup port wine
2 peeled shallots, rough chop
2 thyme sprigs
1 quart poultry stock
2 tablespoons rendered foie gras
Salt and pepper
1 cup onions, finely chopped, divided
1 tablespoon butter
1 cup basmati rice
2 cups poultry stock, hot, plus more for reheating
2 bay leaves, divided
3 garlic cloves, crushed
1 tablespoon peanut oil
1/4 cup chopped celery
1 teaspoon garlic, chopped
1/4 cup brandy
4 tablespoons finely chopped green onions
1 1/2 teaspoon chopped fresh parsley
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