Balsamic Reduction:

Reduce vinegar until reduced by 75%. 

Whisk in sugar and pull off flame.

Squab:

Preheat grill to medium high.

Season squab with salt and pepper and coat well in oil.

Place seasoned squab on the grill skin side down. Grill until skin is golden brown and slightly charred on the edges.

Brush cavity on the squab with balsamic reduction and flip the bird over and grill the other side until cooked through.

Brush the skin side with balsamic reduction and place on plate.

Garnish with grilled clementines and a drizzle of balsamic reduction.

Clementine:

Cut the clementine in half horizontally, doing your best to keep all the segments together.

Brush the halves with a heavy coating of olive oil and grill cut side down until the edges begin to char.

Remove to a plate and serve.