Roasted Quail With Savory Apple And Cheddar Croustade Recipes

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ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE



Roasted Quail with Savory Apple and Cheddar Croustade image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 6 servings

Number Of Ingredients 12

5 MacIntosh apples, peeled and cored
6 tablespoons unsalted butter, divided
1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary)
Salt and freshly ground black pepper
6 disks pre-made pie dough, each 6-inches in diameter
1 cup grated extra-sharp cheddar cheese, divided
1 cup fresh fennel, thinly sliced
6 boned quail, breast bones removed
1 1/2 cups plus 1/2 cup red wine
3 tablespoons dried blueberries
2 tablespoons vegetable oil
1 cup chicken stock

Steps:

  • To prepare the croustade:
  • Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
  • Preheat the oven to 450 degrees F.
  • Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
  • Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
  • To prepare the quail:
  • Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
  • Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
  • Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
  • In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
  • Preheat the oven to 450 degrees F.
  • Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
  • Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
  • Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.

ROAST QUAIL WITH APPLES AND PECANS



Roast Quail with Apples and Pecans image

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)

Provided by Frank Stitt

Yield Makes 2 main-course servings

Number Of Ingredients 13

2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
1 teaspoon olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbledCorn Bread
1/4 cup chicken broth or canned low-sodium broth
4 tablespoons unsalted butter, melted
2 thyme sprigs, leaves removed
1/2 cup pecans, lightly toasted, half roughly chopped
Kosher salt and freshly ground black pepper
4 semi-boneless quail, wing tips trimmed, rinsed and patted dry
1 tablespoon canola or olive oil

Steps:

  • Preheat the oven to 450°F.
  • Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
  • In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
  • Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
  • Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
  • Remove the string from the quail before serving.
  • TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

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