of Quail and Squab
La Folie Restaurant, San Francisco, CA
Squab from Squab Producers of California
46 Quails (boneless)
3 Large Squab
1 lb. Shiitake Mushrooms (diced)
1/2 lb. Oyster Mushrooms (diced)
1/2 lb. Portabella Mushrooms (diced)
1/2 lb. Chanterelles (diced)
1/4 lb. Unsalted Butter
1/2 Cup Duck Fat or Vegetable Oil
1/2 bunch Rosemary
1/2 bunch Thyme
1 1/2 Garlic Bulbs (whole)
6 Kennebeck Potatoes
1/4 Cup Clarified Butter
Salt & Pepper (to taste)
Fresh Truffle (shaved for garnish)
de Poulet Sauce Ingredients:
Bones from one chicken (chopped)
1/2 Carrot (chopped)
1/2 Onion (chopped)
1 bunch Celery (chopped)
1/2 Garlic Clove
1 cup white wine
3 cups water
2 tlbs. cracked Black Pepper
Roast chicken bones in a pan in the oven at 400 F until
golden brown. Add mirepoix. garlic and pepper and let
cook for 8-10 minutes. Deglaze with white wine. Reduce
by one half. Add water and let simmer for 25 minutes.
Degrease well, then strain. Set aside.
Remove the wing and thigh bones from the quail. Remove
breasts from the birds and set aside. In a medium pan,
saute over a high heat bring 2 tbls. of the duck fat
or oil to a smoking point and sear the six squab breasts
very quickly for 45 seconds or until golden brown, skin
side only. When searing is completed, cool the squabs
in the refrigerator for 10 minutes, and reserve.
squabs are cooling, in a medium pan saute pan over a
high heat two tbs of clarified butter until noisette.
Add the mushrooms separately, season with salt and pepper,
and cook until golden brown. Set aside and let cool.
to stuff the quaiI with the squab through the legs of
the quail, placing the quail breast skin side up and
the squab breast skin side down. Next stuff approx.
3 oz. of the mushroom mixture between the a quail legs
as well as between the quail and squab breasts, and
place the squab thigh between the legs of the quail.
With a paring knife make an incision in one of the quail
thighs and pull the other leg thcough to make legs crossed.
2 medium pans, sauté over a very high heat sear
the quails in 1/4 Cup of the duck fat on all sides for
approx. 45 seconds each side or until golden brown.
Allow quails to cool before wrapping in the potato strings.
potatoes into strings using the Japanese slicer. Wrap
quails wth the potato strings over a medium heat, heat
the clarified butter and cook the quail, breast side
down until the potato strings are crispy and golden
brown. Continue by cooking the quail on the right side
and the left side. Once ready place the quail back in
the sauté pan and cook the squab breast side
until crispy and golden brown, approx. 2 minutes.
Slice quail into five medallions or pieces. Place mushrooms
in the center of the plate. Place quail medallions in
a circle around the mushrooms. Sauce with Jus de Poulet
over mushrooms, quail and around the plate. Garnish
with fresh truffle shavings.
of Sweetbread and Lobster
of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with
Albacore Tartare on a Celery Root and Apple Salad
Chicken Breasts Stuffed with a Shrimp Mousse
Quail Salad Stuffed with Foie Gras
of Quail and Squab
is the key to sucess!"