Roast Quail With Juniper Berries Iii (quail) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Gorgonzola Polenta **,
Cranberry Relish **,
QUAIL
12 each: Quail, necks and feet, removed
6 slice: Pancetta, thin, (Italian, dry-cured unsmoked bacon) - coarsely chopped OR
6 slice: Bacon, coarsely chopped
12 each: Sage, leaves, fresh OR
1/2 tsp: Sage, dried
1/4 cup: Oil, olive
36 each: Juniper, berries, toasted, in dry skillet for 5 - minutes
Salt, to taste
Pepper, to taste
1/4 cup: Gin,
1/2 cup: Wine, white, dry
2 cup: Stock, Veal **
** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry
Directions:
Relish.
Preheat your oven to 450 F. Holding quail, breast up, tuck wing
tips under. Place a little of the pancetta, a sage leaf, and 2
juniper berries in the cavity of each bird. Sprinkle the cavity and
outside of each bird with a little salt and pepper. Push each leg
joint downward and fasten it to the carcass with a toothpick, pushing
1 toothpick through both legs.
Heat the olive oil in a large heavy skillet over very high heat.
Arrange birds in pan, breasts down. Saute, shaking pan occasionally
until breasts are lightly golden, 2 to 3 minutes. Place the skillet
in the oven and roast 5 to 6 minutes. Use tongs to turn birds
breasts up and continue to roast until golden brown, about 6 minutes.
Remove the skillet from the oven and transfer the quail to 6 warm
serving plates; keep warm while preparing sauce.
Discard any fat from the skillet and place the pan over
medium-high heat. Deglaze the skillet, adding the gin and wine,
scraping up any browned bits in a pan. Add your stock and boil
gently until reduced enough to coat a spoon lightly. Stir in the
remaining juniper berries, adjust your seasonings, and pour this over
the birds. Serve immediately.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin
Source from luhu.jp
Preheat your oven to 450 F. Holding quail, breast up, tuck wing
tips under. Place a little of the pancetta, a sage leaf, and 2
juniper berries in the cavity of each bird. Sprinkle the cavity and
outside of each bird with a little salt and pepper. Push each leg
joint downward and fasten it to the carcass with a toothpick, pushing
1 toothpick through both legs.
Heat the olive oil in a large heavy skillet over very high heat.
Arrange birds in pan, breasts down. Saute, shaking pan occasionally
until breasts are lightly golden, 2 to 3 minutes. Place the skillet
in the oven and roast 5 to 6 minutes. Use tongs to turn birds
breasts up and continue to roast until golden brown, about 6 minutes.
Remove the skillet from the oven and transfer the quail to 6 warm
serving plates; keep warm while preparing sauce.
Discard any fat from the skillet and place the pan over
medium-high heat. Deglaze the skillet, adding the gin and wine,
scraping up any browned bits in a pan. Add your stock and boil
gently until reduced enough to coat a spoon lightly. Stir in the
remaining juniper berries, adjust your seasonings, and pour this over
the birds. Serve immediately.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin
Source from luhu.jp