Pan Roasted Quail With Port Sauce Recipes

PAN ROASTED QUAIL

Steps:

• Preheat the oven to 400 degrees F.
• Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
• Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
• Heat the butter and olive oil in a skillet over medium heat.
• Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
• Remove from the heat and stir in the prosciutto, thyme and lemon zest.
• Yield: 6 servings
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
• Bring to a boil, stirring until the sugar has dissolved.
• Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
• Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

PAN ROASTED QUAIL WITH PORT SAUCE

Steps:

• 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 with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 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 degrees. Heat 2 tablespoons of olive oil in a cast iron 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.

PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE

Steps:

• Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
• Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
• Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
• Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.

ROSEMARY ROASTED QUAIL

Steps:

• Combine the marinade ingredients and set aside.
• Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
• Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
• Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
• Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.