Quail
Stuffed with Foie Gras and Roasted Fresh Porcini, Sauteed
Spinach and Potato Mousseline and Natural Jus
By Chef Nancy Oakes,
Boulevard Restaurant, San Francisco, CA
Made
with:
Cavendish Game Birds Natural Quail
Artisan Foie Gras
Ingredients:
4 Whole Quail (boned out wings and the legs reremoved;
see instructions)
4 - (2 - 2 1/2 oz.) Fresh Artisan Foie Gras
4 - (2 - 2 1/2 oz.) Fresh Porcini Mushrooms
Spinach
Ingredients:
1 lbs. Fresh Spinach (preferably Savoy)
1 tbls. Olive Oil
1 tspn. Shallot (finely chopped)
1 small Garlic Clove (finely chopped)
Procedure
Artisan Foie Gras:
Seasoned with salt, and freshly ground black pepper, sear
but do not cooked all the way. Chill.
For
the Spinach:
Heat a large sauté pan with the olive oil to medium.
Add garlic and shallot to pan and lightly sauté,
add spinach and sauté until soft. Drain in a colander
and cool. When cool squeeze liquid out and set aside.
For
the Porcini Mushrooms:
Sear and roast the porcinis in a small amount of olive
oil, garlic clove, shallot, and 2 sprigs of thyme. Season
with salt and pepper and add 1 tbls. of unsalted butter
and chill.
For
the Quail:
(Instructions on Handling the Quail)
Take care not to tear the skin. For the legs pull them
away from the rest of the body and cut off, careful not
to tear the skin. French the wings,bone half way up and
pull the bone out of the body and cut away, again being
careful not to cut or tear the skin. Reserve the legs
and wings for the sauce.
Place
the quails on a cutting board breast side down. Place
the foie slices on board and top with the porcinis, finish
with the spinach as the final layer. You will need to
compress the layers lightly with your hand to form a compact
package. Insert the packet into the quail with the foie
gras facing the breast. Pull the skin over the packages
and underneath the quail for a sealed breast. Chill stuffed
quail for one hour. To cook sear quail in a medium sauce
pan with 2 tbls. of olive oil. Preheat oven to 425. Sear
the quail, breast side down sear lightly and flip onto
back and sear to seal. Remove to a sheet tray and roast
at 425 for 12 - 15 minutes.
Sauce
Ingredients:
Reserved Wings and Legs of Quail
1 tbls. Olive Oil
1/2 large Onion (coarsely chopped)
2 Garlic Cloves
3 Thyme Sprigs
1/2 cup Dry Sherry (fine quality)
1 1/2 cups Dark Chicken Stock
2 tbls. Butter (unsalted)
Procedure:
In a medium saucepan warm the olive oil, add the reserved
quail pieces and the onion. Turn the heat to high and
brown the quail and onion, cook for 5 to 8 minutes. Add
the sherry and reduce until almost evaporated. Add the
remaining ingredients except for the butter. Cook over
medium heat until reduced by half, skim any foam that
comes to the top which will give you a clearer sauce.
Strain with a very fine strainer into another saucepan.
Return pan to stove and heat until sauce bubbles, whisk
in the butter and season with salt and pepper.
Potato
Mousseline Ingredients:
2 each Russet Potatoes (cut into large dice)
3 tbls. Butter
TT Salt
Water (to cover)
Procedure:
Place potatoes in a medium size pot, put in enough water
to just cover the potatoes.
Cook until soft. Drain and reserve the cooking liquid.
Place the potatoes in a blender with the butter and pulse
until smooth. Add a little of the reserved potato liquid
to achieve a smooth consistency; thick but thin enough
to spread. Season to taste with salt. Use caution with
the hot potato liquid. Any leftover liquid can be used
to make soup. Set mousseline aside and keep warm.
To
Serve:
1. Cut quail
in half width wise.You should be able to see each layer
of the stuffing clearly.
2. With
a 2 oz. ladle, spoon the potato mousseline in the center
of the plate. Swirl the ladle into the mousseline to form
a large ring on the plate. Place quail in center and spoon
sauce around the outside of the plate.
|