Chef ChatChef:
Nate Auchter |
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Food Mood:
Holiday |
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Cuisine:
Regional American |
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Description |
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| Chef Nate presented this recipe at the Metropolitan Cooking and Entertaining Show in Washington DC, along with other enticing wild game and poultry choices from purveyor , D\\\\\\\'Artagnan including a stuffed goose and spatchcock pheasant. Quail is a wonderful alternative to traditional turkey as a main course or an elegant appetizer for a New Year\\\\\\\'s Dinner. | |
Servings: 2 |
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Ingredients |
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| Quail and Stuffing 1/4 cup Butter for cooking vegetables 1/3 cup Carrots (small dice) 1/3 cup Onion (small dice) 1/3 cup Celery (small dice) 1/3 cup Leek (small dice) 2 cloves Garlic (minced) 1 1/2 cups Old Baguette (de crusted and diced) Chicken Stock as needed 1 Tbsp. Lemon Juice 1 sprig Sage 2 sprigs Parsley 2 sprigs Thyme Salt and black pepper as needed 4 each D’artagnan Semi-Boneless Quail Pan Gravy 2 quarts Roasted Poultry Stock or Broth (clear) 3 Tbsp. (approx) Roux (Flour and Butter cooked together) 2 Tbsp. Butter Salt and pepper to taste 1 tsp. Lemon Cooking the Stuffed Quail 4 each Stuffed Quail 3 Tbsp. (approx) Canola Oil 3 each Butter (diced) 3 each Thyme sprig |
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Method |
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| Stuffed Quail Stuffing: Sweat vegetables in butter (that is cook without browning), add bread (NO CRUST), saute briefly - 45 seconds, add chicken stock, lemon juice and herbs. Season with salt and pepper. Remove from heat, cool. Quail: After seasoning the inside and outside of the quail, stuff by holding the legs up in one hand, and open the body cavity with the other hand or a spoon, carefully stuff each bird with about 3/4 cup of the stuffing. To seal, cut a small slit in the skin on one thigh, then thread the other leg through that hole, gently pulling tight so that the opening closes, and the bird looks like it has crossed it’s legs. Pan Gravy: Reduce the stock by half. Whisk in roux and cook 25 minutes over low heat. Add butter. Strain gravy then season with salt pepper and lemon. Cooking the Stuffed Quail: Pre-heat oven to 400 degrees F, place a 12 inch non-stick pan over medium-high heat. Add the oil to the pan, when the oil is very hot, add each bird carefully so as not to spatter the oil. Cook each bird on the first side about 1-2 minutes, until golden brown, then flip to the other side, and add the butter and thyme (careful, it pops!) to the pan. Place the entire pan in the oven and cook 12-15 minutes or until the internal temperature of each bird is 160 degrees F when checked with a stick thermometer. Allow to rest 5 minutes before serving. |
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Notes |
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| To Serve Carve each bird in half, on a bias through the middle, with wings on one half and legs on the other. Serve with Pan Gravy. Serve with your favorite fall accompaniments, pumpkin, squash, fall mushrooms, or potatoes. |
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