Pumpernickel Crust

I was inspired by Aki's comments on weaving pumpernickel and Black Forest Cake together.  Unfortunately, I did not have all the ingredients I wanted.  Therefore, the black forest idea still needs to be brought to fruition.  Till then, I still wanted to work with some of the flavors and ideas.  I marinated squab breasts in soy sauce and tart cherry syrup overnight.  I then poached them slowly.  When they were cooked, I rolled them in our extra crispy pumpernickel crumbs.  What are extra crispy crumbs?  We dry out  slices of pumpernickel and then rehydrate them with a water-glucose-isomalt solution.  We then break the bread apart, dry it again and grind it into crumbs.  The result is a super crispy bread crumb which remains crisp when applied to a moist product, like a squab breast.  We then paired the pumpernickel squab with a salad of arugula and blood orange.  The dish is tasty, just not exactly what I want.  I want to finish the Black Forest squab.  Alright, I'm going; off to the store to get the rest of the supplies.