Cognac And Bacon-Braised Quail With Crostini

Recipe Ingredients

8		Boneless quail
2 tablespoons	30ml	Essence
		= (see Bayou Blast recipe)
4		Strips bacon - diced
2 cups	125g / 4.4oz	Julienned onions
1 tablespoon	15ml	Garlic
1 tablespoon	15ml	Chopped thyme
1/2 cup	118ml	Cognac
1 cup	237ml	Dry red wine
4 cups	948ml	Reduced dark chicken stock
1 tablespoon	15ml	Fresh thyme
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cracked black pepper
2 tablespoons	30ml	Cold unsalted butter - cut into pieces
2 tablespoons	30ml	All-purpose flour
		Grilled Crostini
		Olive oil - as needed
1		Loaf french bread - sliced 1/4" thk
		Slices

Recipe Instructions

Season the quail on both sides with the Essence.

In a large, deep saute pan, cook the bacon over medium heat until brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Increase the heat to medium-high and add the quail, breast-side down, to the fat in the pan. Sear for 2 minutes on each side. Add the onions and cook, stirring, until slightly caramelized, 7 to 8 minutes.

Add the garlic and thyme and cook for 30 seconds. Remove the quail and drain on paper towels. Carefully add the Cognac, and stir to deglaze and remove any browned bits from the bottom of the pan. When the Cognac has almost evaporated, add the red wine, chicken stock, thyme, salt, and pepper, and bring to a boil.

In a small bowl, make a beurre manie by combining the butter and flour and mashing with a fork until well combined. Add the beurre manie, whisking to combine. Return the quail to the pan and reduce the heat to a bare simmer. Cover with the lid ajar and cook for 10 minutes. Return the bacon to the pan and stir. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve. Preheat a grill.

Using a pastry brush, spread the oil over 1 side of the sliced bread. Place on the grill and cook until marked and slightly golden on both sides, about 2 minutes.

Place 2 crostini on each of 4 plates and arrange 1 quail on each. Spoon the sauce over the quail and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F29) - from the TV FOOD NETWORK

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