Roasted Quail Stuffed With A Mushroom And Andouille Duxelle

Recipe Ingredients

3 cups	438g / 15oz	Chopped assorted fresh exotic mushrooms
		(such as shiitakes, chanterelles, lobster,
		Or black trumpet mushrooms)
4 oz	113g	Diced andouille sausage
1/4 cup	15g / 0.5oz	Chopped onions
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Port wine
3/4 cup	109g / 3.8oz	Bread crumbs
8		Quail - cleaned, boned
		(leaving only the leg bones in)
1		Port Wine Sauce - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Port Wine Sauce" recipes which are included in this collection.

In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic. Pulse until the mixture forms a coarse paste, about 10 times.

In a large saute pan, heat 1 tablespoon of the olive oil. When the oil is hot, add the mushroom mixture. Season the mixture with Emeril's Essence, salt and pepper. Saute for 4 minutes. Stir in the port and cook for 1 minute. Remove the pan from the heat and stir in the bread crumbs and cool completely.

Season each quail, inside and out with the remaining olive oil and Essence. Stuff each quail with 1/4 cup of the duxelles and wrap the skin around the stuffing. Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation. Place the quail on a parchment-lined baking sheet, about 1 inch apart. Place the baking sheet in the oven and roast the quail until they're golden brown and crisp-skinned, for about 20 minutes.

Serve the quails with the sauce ladled over the top.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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