Quail Specifications and preparation The sharpness of its taste, the firmness of its flesh, its delicate flavour which marry into the meat of game, make a dish very appreciated. ROAST QUAIL WITH FRESH FIGS For stuffing 1 medium onion, finely chopped 2 celery ribs, finely chopped 1 large garlic clove, finely chopped 1/2 stick (1/4 cup) unsalted butter 1/3 cup veal demi-glace 2 tablespoons chopped fresh tarragon 1 tablespoon fig balsamic vinegar 3/4 cup chopped walnuts (2 oz) 2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped 1 cup coarse fresh bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper For figs and sauce 1/2 stick (1/4 cup) unsalted butter 1 pt fresh figs, stems discarded and figs halved lengthwise 1/4 cup finely chopped shallot 1/4 cup finely chopped celery 1 cup dry red wine 1 1/3 cups veal demi-glace 1 teaspoon arrowroot or cornstarch 2 tablespoons fig balsamic vinegar 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon black pepper For quail 12 semiboneless quail 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter 2 tablespoons vegetable oil Special equipment: kitchen string; wooden picks Make stuffing: Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool. Prepare figs and make sauce: Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper. Prepare quail: Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail. Put oven rack in middle position and preheat oven to 350°F. Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil. Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh — meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting. While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated. Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce. Cooks' notes: • Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. • Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. • Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature. Makes 6 servings. Gourmet September 2004 www.epicurious.com PAN-ROASTED QUAIL WITH PORT SAUCE Marinade: 1/2 cup dry red wine 1/4 cup good-quality port (preferably not too sweet) 1/4 cup olive oil 2 tablespoons balsamic vinegar 2 tablespoons maple syrup 2 tablespoons low-salt soy sauce 2 bay leaves 1 teaspoon cracked black pepper 2 cloves garlic, crushed several sprigs of fresh thyme or 1/4 teaspoon dried thyme 1/2 teaspoon juniper berries 8 quail, preferably fresh, with breast and backbones removed 2 tablespoons olive oil Port Sauce: 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three) 2 carrots, roughly chopped (about 1/2 cup) 1 onion, diced (about 1/2 cup) 3 ribs celery, roughly chopped (about 3/4 cup) 1 bay leaf 1/2 teaspoon dried thyme 1 clove garlic, crushed with the flat of a knife blade 3 quarts water 1/2 cup veal stock or beef broth 1 cup good quality port Final Enrichment: 2 tablespoons good-quality port 2 tablespoons unsalted butter Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight. The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen. To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce. Serves 4 as an entree or 8 as a first course. Epicurious 1995 all rights reserved ©Michael Lomonaco WATERCRESS SALAD WITH PICKLED QUAIL EGGS Active time: 40 min Start to finish: 2 hr (plus 1 day for pickling eggs) click photo to enlarge 2 tablespoons pickling liquid from pickled quail eggs 1 tablespoon Dijon mustard 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 cup vegetable oil 2 tablespoons olive oil 6 oz organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded 20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs. Makes 10 servings. Gourmet April 2004 Gourmet Entertains GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE For vinaigrette 1 small garlic clove 1 teaspoon Dijon mustard 1 tablespoon Sherry vinegar 1/4 cup heavy cream 2 tablespoons corn or canola oil 2 tablespoons extra-virgin olive oil freshly ground black pepper 1 red bell pepper 1 head Boston lettuce 1 bunch watercress 4 ounces white mushrooms (about 6 medium) 4 semiboneless jumbo quail (6 to 8 ounces each) corn or canola oil for rubbing on quail freshly ground black pepper 2 teaspoons chopped fresh tarragon leaves Make vinaigrette: Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt. Roast and peel bell pepper. Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices. Prepare grill. Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.) In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side. Serves 4 as a first course or light main course. Gourmet September 1998 Home / Mission Statement / Our Products / Sales Locations New Products / Great Recipes / News / Contact Us © www.lamaisondugibier.com All Rights Reserved.. La Maison du Gibier 2002 info@lamaisondugibier.com