Boneless Quail Stuffed With Poultry Quenelle Recipes

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

BONELESS QUAIL STUFFED WITH POULTRY QUENELLE

Steps:

• Make the poultry mousse.
• Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
• Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
• Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
• With processor blade running, slowly pour in the heavy cream.
• Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
• Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
• Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
• Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
• Tie quail legs together with a piece of butcher's twine.
• Season quails with salt and freshly ground white pepper.
• Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
• Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
• Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
• Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
• Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
• Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
• Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
• Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
• Blend until smooth and frothy.
• Service:.
• Remove butcher's twine from quail and discard.
• Divide mushrooms and quail among warm plates.
• Spoon foie gras sauce over quail and mushrooms.