- 2
Ingredients
- Deux Cailles, Deux Sauces
- Two Quails, Two Sauces
- Serves 2
- 4 Quail, Whole
- 2 TBSP Vegetable oil
- 1/2 TBSP strong Dijon-style mustard
- 1/2 TBSP old fashioned grainy mustard
- 1 TBSP Unsalted Butter, at room temperature
- 1/2 tsp thyme, dried
- 1/2 tsp rosemary, dried
- Salt and Pepper
- 1 TBSP duck fat
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 10 grapes. green, seedless
Preparation
Step 1
1. Rub four quail with olive oil and marinate them at room temperature.
2. In a small mixing bowl, combine the two mustards, butter, dried herbs, salt and pepper.
3. When ready to cook, spread the mixture all over two marinated quail to coat well. Set aside until ready to broil.
4. Sprinkle the remaining two quail with salt and pepper.
5. Heat the duck fat in a heavy saucepan and sauté two quail over high heat until they are golden brown on both sides. Lower the heat the heat to medium, cover, and cook for ten minutes.
6. Remove the quail from the pan and keep warm.
7. Discard the fat, stir in the grapes, deglaze, with the wine, and reduce by half. Add the chicken stock and reduce by half. Add the cream and reduce by one fourth. Season to taste with salt and pepper. Keep the sauce warm until ready to serve.
8. Preheat the broiler.
9. Place two mustard coated quail on a baking sheet and grill for 3-4 minutes on each side.
10. To serve, arrange some sauce on each of two warmed dinner plates and place a sautéed and a grilled quail on each plate. Garnish with grapes and serve immediately. Steamed spinach