| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Game, Masterchefs, New york, Tfs |
6 |
Servings |
INGREDIENTS
|
|
Gorgonzola Polenta ** |
|
|
Cranberry Relish ** |
| 12 |
|
Quail, necks and feet removed |
| 6 |
sl |
Pancetta, thin, (Italian dry-cured unsmoked bacon) coarsely chopped OR |
| 6 |
sl |
Bacon, coarsely chopped |
| 12 |
|
Sage, leaves, fresh OR |
| 1/2 |
ts |
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 ** |
|
1 |
toothpick through both legs. |
INSTRUCTIONS
QUAIL
** 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
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
A Message from our Provider:
“Jesus: power to break life controlling problems”