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Pan Roasted Quail With Port Sauce

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8   Quail, preferably fresh - with breast and
  Back bones removed
2 tablespoons 30mlOlive oil
  Marinade
1/2 cup 118mlDry red wine
1/4 cup 59mlGood-quality port
  (preferably not too sweet)
1/4 cup 59mlOlive oil
2 tablespoons 30mlBalsamic vinegar
2 tablespoons 30mlMaple syrup
2 tablespoons 30mlLow-salt soy sauce
2   Bay leaves
1 teaspoon 5mlCracked black pepper
2   Garlic cloves - crushed
  Several sprigs of fresh thyme
  (or 1/4 teaspoon dried thyme)
1/2 teaspoon 2.5mlJuniper berries
  Port Sauce
2 lbs 908g / 32ozPoultry bones, necks, and wing tips
  (from quail, chicken, duck, or any
  Combination of the three)
1/2 cup 55g / 1.9ozRoughly-chopped carrots
1/2 cup 31g / 1.1ozDiced onion
3/4 cup 82g / 2.9ozRoughly-chopped celery ribs
1   Bay leaf
1/2 teaspoon 2.5mlDried thyme
1   Garlic clove - crushed
3   Water
1/2 cup 118mlVeal stock, or beef stock
1 cup 237mlGood-quality port
  Final Enrichment
2 tablespoons 30mlGood-quality port
2 tablespoons 30mlUnsalted butter

Recipe Instructions

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.

The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degree oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy-bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 1 1/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.

To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast-iron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

This recipe yields 4 servings as an entree or 8 as a first course.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A27 broadcast 04-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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