Preheat your oven to 400°. Remove the wings and legs from the squab. To remove the bones from the squab, set a squab, breast side down on a cutting board. Cut down the center of the back. Keeping your knife against the bone, slide your knife around the rib cage, being careful not to rip the skin. When you have worked around the whole bird, remove the bones. Make sure that the skin is still intact. Continue with the remaining squab. Reserve the squab and legs, wings and bones separately.
For the sauce, heat saucepan over high heat and add the canola oil. Add the squab bones, legs and wings and sear until golden brown, about 6 minutes. They should be nicely caramelized. Add the shallots and garlic; place the pan in the oven and roast until the vegetables are soft and translucent and beginning to caramelize, about 20 minutes.
Remove from the oven and place over medium heat on your stovetop. Degrease the roasting pan with Armagnac, add the chicken stock and bring to a boil, scraping up any browned bits. Lower the heat and simmer for 30 minutes. Strain and reserve.
Open each squab and set on your cutting board, skin side down. Season the inside of each squab. Stuff the inside of each bird with 3 slices of truffles. Starting from one side, roll the squab, making sure that the truffle is centered and the skin is slightly overlapping. Secure the squab with kitchen string.
Heat a sauté pan over high heat and add 2 tablespoons canola oil. Add the squab and sear until golden brown on all sides. Roast in your preheated oven for 10-12 minutes. To test for doneness, insert a metal skewer into the center of the stuffing. When removed, the skewer should be warm to the touch. Remove to a platter and rest for 10 minutes. Set aside.
To serve, slice the fresh truffles into thin rounds, and place the slices in a pinwheel pattern in the center of the plates. Remove the kitchen string from the squab and slice on the bias into ½ inch thick slices and place on top of the sliced truffles. Spoon the squab jus over each plate.