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Seared Quail With Cranberry Vinegar Reduction


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  • 4 quail - (abt 1/2 lb ea)
  • 2 teaspoons Emeril's Essence see * Note
  • 1 teaspoon salt plus
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper plus
  • 1/4 teaspoon freshly-ground black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup dry red wine
  • 6 tablespoons Dried Cranberry Vinegar (see recipe)
  • 2 teaspoons sugar
  • 1 cup dark chicken stock, or duck stock
  • 2 tablespoons cold unsalted butter cut small pieces


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 350 degrees.

Season both sides of the quail with the Essence and 1 teaspoon salt and 1/2 teaspoon black pepper.

In a large heavy skillet, or in 2 smaller skillets, heat the oil over medium-high heat. Add the quail and cook until well browned on both sides, 5 minutes per side.

Place the quail on a baking sheet or in a roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.

To the fat remaining in the skillet, add the shallots and garlic, and saute for 30 seconds. Deglaze the pan with the red wine, and reduce by 50 percent in volume. Add the vinegar and sugar, and reduce by 50 percent in volume. Add the stock and bring to a boil.

Reduce the heat to medium-low, season with the remaining salt and pepper, and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.

Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.

This recipe yields 4 servings.

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