Separate the legs from the squab and set aside.
Remove the wishbone and backbone to leave the squab crown intact.
Combine all marinade ingredients except the duck fat.
Coat the squab legs in the marinade mixture within a shallow dish.
Marinate for 3 to 4 hours, then wash and dry the legs.
Poach legs in duck fat for 90 minutes until tender, then cool in fat.
Remove legs from the fat and extract the thighbones.
Toast whole spices in a pan until aromatic.
Grind toasted spices and mix with salt and quatre épices.
Preheat the oven to 200°C.
Rub the ground spice mixture onto the squab crowns.
Brown crowns in oil skin-side down, then roast for 12 to 14 minutes.
Add butter to the pan and baste the birds for one minute.
Rest the birds on a wire rack and season again with spices.
Sauté chopped vegetables and thyme in the roasting pan.
Deglaze with port, reduce to syrup, add stock, reduce by half, and strain.
Cook ceps until colored, then wilt the kale with butter and seasoning.
Fry squab legs skin-side down until the skin becomes crisp.
Serve squab breasts and legs over the kale and ceps with drizzled sauce.