2) 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. Set aside.For the cherries:
1) 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.For the radishes:
1) Cut the foie gras terrine into an attractive shape. Add the gelatine to the hot sweet tea in a bowl, and use the mixture to glaze the terrine.For the assembly:
1) Bring a saucepan of water to 57C. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 60 degrees C). Remove the breasts from the bag. Roast them, skin side down, until crispy.
2) Arrange the squab on a serving platter, drizzle with cherries and reduced port. Serve foie gras and radishes on the side.
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 representations as to the results.