Roast Quail With Juniper Berries Iii (quail)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Game, Masterchefs, New york, Tfs | 6 | Servings | |
INGREDIENTS
| Gorgonzola Polenta ** | ||
| Cranberry Relish ** | ||
| 12 | Quail, necks and feet | |
| removed | ||
| 6 | Pancetta, thin Italian | |
| dry-cured unsmoked bacon | ||
| coarsely chopped OR | ||
| 6 | Bacon, coarsely chopped | |
| 12 | Sage, leaves fresh OR | |
| 1/2 | t | Sage, dried |
| 1/4 | c | Oil, olive |
| 36 | Juniper, berries toasted | |
| in dry skillet for 5 | ||
| minutes | ||
| Salt, to taste | ||
| Pepper, to taste | ||
| 1/4 | c | Gin |
| 1/2 | c | Wine, white dry |
| 2 | c | Stock, Veal ** |
INSTRUCTIONS
* See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish. Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs. Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 986
Calories From Fat: 680
Total Fat: 76.6g
Cholesterol: 279.2mg
Sodium: 2482.4mg
Potassium: 183.4mg
Carbohydrates: 13.4g
Fiber: <1g
Sugar: <1g
Protein: 55g