Quail Escabeche

By akselden

Ingredients

• 1/2 cup fava beans
• 6 ears baby corn
• 6 baby carrots
• 6 small pieces cauliflower
• Salt
• 1/4 cup extra-virgin olive oil
• 6 quail, boned and cut into quarters
• 2 tablespoons Sherry vinegar
• 1 cup quail stock (or chicken stock)
• 8 white peppercorns
• Few sprigs parsley
• 3 bay leaves
• 2 cloves garlic
• Few leaves tarragon

Preparation

Step 1

Cook the vegetables in lightly salted boiling water until al dente; drain well and set aside. Heat the olive oil in a deep Saute pan over medium-high heat, and Saute the quail quarters until they turn a deep golden color. Salt them lightly when you turn them. Add the vinegar, stock and the remaining ingredients. Let mixture come to a boil, then remove pan from heat (the quail pieces should be cooked through). Let the mixture cool, then cover and place in the refrigerator for 8 hours, or overnight. Serve cold or at room temperature or if you prefer, heat the quail pieces in a 450° F oven for 5 minutes, to crisp the skin. Divide vegetables among six plates and place four quail pieces in the center of each plate. Moisten everything with a few spoonfuls of the liquid and season.