Essence Of Quail Recipes

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

ESSENCE OF QUAIL

Steps:

• Heat the oil in a 12-inch frying pan until very hot but not smoking. Place the quail neatly in the pan and cook over high heat, turning them to brown lightly on all sides. Place the pan in a 400-degree oven and continue to brown the quail for 10 minutes. Turn them occasionally. Remove from the oven and cool on a tray.
• Chop the quail coarsely and place the pieces in a four-quart saucepan. Add the vegetables and the liquids. Bring to a boil. Lower the heat, cover and cook over moderate heat for 10 minutes. Strain the ingredients through a fine strainer placed over a bowl. Press the solids in order to extract as much liquid as possible. There should be 6 to 8 ounces of sauce.
• Place the sauce in a small pot and bring to simmer. Simmer for five minutes, remove from heat and whisk in the butter. Season to taste and keep warm over low heat until ready to serve.

HOT PICKLED QUAIL EGGS

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

SAUTEED QUAIL BREAST WITH RAVIOLI AND CHANTERELLES

Steps:

• With a small sharp knife carefully remove the breast meat from the quail. Reserve the carcasses, including the legs and thighs, for use in making the essence of quail.
• Make the quail essence.
• Cook the ravioli by boiling them in two quarts of lightly salted water until just tender, about two minutes. Drain the ravioli and place them in the heated essence. Remove the leaves from the thyme, chop coarsely and add.
• Pat the quail breasts dry with paper towels, then season them lightly with salt pepper. Heat two tablespoons of butter in a 12-inch frying pan. When the butter is hot but not smoking place the breast in the pan, skin side down. Cook over high heat until the skin is crisp and golden (about a minute). Turn the meat and cook 10 seconds more. Remove from the pan immediately.
• In a separate pan saute the chanterelles in remaining butter for five minutes. Set aside.
• Place five ravioli and some sauce on a heated plate. Place two sauteed breasts on each mound of ravioli, garnish with chanterelles and thyme and serve.