This was the third course to my 7-course Friendsgiving party for 8 people.
These little birds are so tiny! Two birds per person was a good idea this year!
For the Brine
- ½ cup salt
- 8 cups water or 2.5 bottles white wine
- 8 bay leaves
- 8 quails
Bring everything to a boil and cool down immediately. Using a cake tester or sharp paring knife, stab quails, then submerge quails in this brine for 6 hours in the fridge.
For the Peewee Potatoes
- 1 bag of Peewee potatoes
- 3 thyme sprigs
- 1 garlic head
- 2 TBS whole black peppercorns
In cheesecloth, wrap bouquet garni with twine and in cold, salted water, boil potatoes and simmer until potatoes are tender, 15-20 minutes. Cool down in its cooking water then drain and set aside.
For the Sherry Reduction
- 1 bottle of Montegrato Pedro Ximénez vinegar
- 2 TBS brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 bay leaf
- 2 TBS fresh rosemary, minced
- Part of a orange rind
In a medium-sized saucepan, add the sherry vinegar and aromatics. Bring to a light boil then turn down to keep at a low simmer.
Be careful not to burn it or over-reduce it. When it becomes nappant (coats a spoon), it will be thick enough. When reduced more, it will thicken up considerably once cooled. You can always gently reheat and add a little water, as needed.
For the Finish
- 8 maitake mushroom packets
- Grapeseed oil
- Freshly ground black pepper
Remove quail from brine and pat dry. Season with salt and pepper on a wire rack. Sear quail skin-side down in either neutral cooking oil or butter. Sear for 2 minutes and then flip over for another minute.
Sauté mushrooms in a hot pan and season with salt and pepper. Using your thumb, crush potatoes then add in same pan as mushrooms to warm them up.
Reheat balsamic reduction.
Spoon mushrooms and potatoes on warmed plates. Arrange cut quail on plates and then drizzle with balsamic reduction.