Quail with Glutinous Rice, Chinese Sausage, Dried Shiitake & Spiced Black Currant Ximénez Reduction

This was the second course to my 5-course Friendsgiving party for 6 people. I decided to go with two quails per person again. They’re such tiny birds and one per person is just not enough because Thanksgiving is all about being gluttonous, right? Also, I was going to stuff the quail but I allowed the quails to rest too long after being seared so it was impossible to open them. Don’t make my mistake!

Serves 6.

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[100% organic]

For the Brine

  • 1 cup salt
  • 4 quarts water
  • 8 bay leaves
  • ¼ cup black peppercorns
  • 12 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.

Once the 6 hours are up, drain and pat dry.

For the Sauce

  • 2 cups black currant juice
  • 2 TBS brown sugar
  • 2 cinnamon sticks
  • 2 star anise
  • 1 bottle of Montegrato Pedro Ximénez vinegar

Reduce all ingredients nine-tenths of the way. Take out spices. Allow to cool and place in a squeeze bottle.

For the Stuffing

  • 2 cups glutinous rice (ratio: 2½ cups water)
  • 2 garlic cloves, minced
  • 2-inch ginger, peeled and minced
  • 3 Chinese sausages, cubed
  • 6 dried shiitake mushrooms, reconstituted, diced
  • 1 TBS brown sugar
  • Salt, as needed
  • Soy sauce, as needed
  • 4 scallions, thinly sliced

Cook rice in rice cooker.

Sauté garlic, ginger, and scallions with sausages and mushrooms. Add brown sugar, and season with salt. Turn off heat and add in cooked rice. Add soy sauce and taste for seasoning. Keep rice stuffing warm in rice cooker.

For the Quail

  • 12 brined quail
  • Salt, as needed
  • Oil, for searing
  • Black currant juice, reduced
  • Celery ribbons (I forgot)

Once the quails are patted dry, sear quail well on both sides for color. Stuff the quail and finish in the oven at 450°F. Glaze quails with reduced black currant juice. Peel celery ribbons in iced water and set aside.

TO ASSEMBLE

Squeeze sauce on plate, prop 2 stuffed quails on celery ribbons, and squeeze more sauce over quail. Garnish with micro greens.

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