Roti of Quail and Squab
By Chef Roland Passot,
La Folie Restaurant, San Francisco, CA

Made with:
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)

Jus 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
Bay Leaf

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.

While 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.

Begin 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.

In 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.

Cut 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.

Other Great Chef Recipes:
Blanquette of Sweetbread and Lobster

Duo of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with an
Albacore Tartare on a Celery Root and Apple Salad

Roasted Chicken Breasts Stuffed with a Shrimp Mousse

Roasted Quail Salad Stuffed with Foie Gras

Roti of Quail and Squab

Shrimp Bisque

Other Related Links:
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