Poached Quail Recipe of the Month
Harvest Poached Quail with Peach-Cranberry Chutney and Black Truffle Risotto
Created by Chef Lucmann Pierre of Le Pierre Caterers, Burlington Township, NJ
- 12 whole farm-raised quail (fresh)
- 2 cups julienned yellow onions
- 1/2 cup tomato paste
- 1/4 cup vegetable oil
- 2 Tbsp unsalted butter
- 1 Tbsp minced garlic
- 1 Tbsp chopped fresh thyme
- 1 cup white wine
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp Goya Adobo seasoning
- 6 cups chicken stock
- 1/2 tsp cracked black pepper
- 36 quail eggs (for garnish)
- 2 bunches of Enoki mushrooms (for garnish)
- bunch of micro greens (for garnish)
- Rinse the quail in cold water. Pat dry and tie the leg above the belly with butcher’s twine.
- Rub the quail with some vegetable oil and season on all sides with black pepper, Goya seasoning, onion powder and garlic powder.
- In a large nonstick skillet, heat the remaining vegetable oil on medium-high, add the quails to the pan and sear for about 2 minutes on each side. Add 1 Tbsp butter, then add the white wine to deglaze the pan.
- Allow the alcohol to cook off for about 1 minute and then add the onions, minced garlic and fresh thyme and cook for another 3-5 minutes. Add the remaining spices and the chicken stock, then stir in the tomato paste and bring to a boil.
- Reduce heat and simmer covered for about 30 minutes or until very tender. Remove the quail from the skillet and transfer to another pan.
- Add a dab of butter on top of each quail. Ladle half of the prepared Peach-Cranberry Sauce over the quails, cover with aluminum foil and place them in the oven at 350º for 20 minutes.
- 2 cups coarsely chopped ripe peaches
- 2 cups dried cranberries
- 2 Tbsp cranberry preserves
- 1/2 cup diced onions
- 1 Tbsp butter
- 1/2 cup white wine
- 1 cup water
- 2 Tbsp sugar
- pinch of black pepper, to taste
- pinch of salt, to taste
- 1 Tbsp cornstarch, dissolved in 1/3 cup water
- Melt the butter in a nonstick saucepan over medium-high heat. Sauté the onions, then add cranberries and cook for about 5 minutes, or until the onions and cranberries are tender.
- Add peaches and sugar and cook for 5 more minutes, stirring
- occasionally. Add white wine and allow the alcohol to cook off. Stir in cranberry preserves and water, bring to a boil and then reduce heat to low.
- Cover the pan and simmer for 10 minutes. Remove the lid, add salt and pepper to taste and slowly add cornstarch mixture until the sauce thickens to a nice consistency.
- Remove from heat and keep warm.
Black Truffle Risotto
- 3 cups Arborio rice
- 10 cups chicken stock
- 1/2 cup white wine
- 1 cup fresh shiitake mushrooms, sliced
- 1 cup of dried porcini mushrooms, soaked in 1 cup
- chicken stock, then sliced
- 1/2 cup yellow squash, diced small
- 1/2 cup zucchini squash, diced small
- 6 Tbsp olive oil, divided
- 1-1/2 onions, diced, divided
- 2 cloves garlic, minced, divided
- 3 Tbsp finely chopped fresh Italian parsley
- 2 Tbsp finely chopped fresh thyme
- 2 Tbsp black truffle oil
- 3 Tbsp black truffle butter
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 3/4 cup grated fresh Parmesan cheese
- Bring the chicken stock to a boil in a stockpot over medium high heat. Lower the heat and keep stock warm over low heat.
- In a large skillet, heat 3 Tbsp olive oil over medium heat. Add half the onions and 1 clove garlic, sauté and stir until translucent, about 5 minutes. Add the fresh mushrooms, yellow squash, zucchini, porcini mushroom, herbs and butter. Sauté for another 5 minutes and season with salt and pepper. Remove from heat and set aside.
- Coat a medium pan with remaining 3 Tbsp olive oil. Sauté the remaining onions and garlic. Add the Arborio rice, 2 Tbsp black truffle butter and stir until the rice is well coated. Pour in the white wine and cook until the wine is nearly all evaporated.
- Using a large ladle, add 1 cup of the reserved chicken stock and cook, stirring frequently until the rice has absorbed the all the liquid. Gradually addthe remaining stock 1 cup at a time. Continue to cook and stir the rice, allowing it to absorb each batch of stock before adding more.
- When the risotto is cooked, it should be slightly al dente and creamy, not mushy. Add the reserved vegetable mixture to the rice.
- Stir in the Parmesan cheese and the remaining black truffle butter and cook briefly until melted.
- Top with a drizzle of truffle oil before serving.
- Place a small amount of Black Truffle Risotto in the center of the plate.
- Carefully place a quail on top of the risotto bed. Line a small ramekin (2-1/2 inches wide, 1-1/2 inches deep) with plastic wrap; place aheaping spoonful of risotto into the ramekin.
- Press the risotto down to compact it into the ramekin. Carefully flip the ramekin onto the plate towards the back of the quail. Give it a little wriggle and remove it, leaving a small mount of risotto on the plate. Top the risotto with a small bunch of micro greens. Place 1 Tbsp Peach-Cranberry Sauce on one side of the plate.
- For garnish: Make a small opening at the top of each quail egg and remove the egg whites and yolks; rinse out the shells.
- Insert a small amount of 2-inch tall enoki mushrooms into each egg shell. Place three separate, penny-sized dabs of risotto on the plate, on the side of the quail that does not have the sauce. Sit the enoki-filled quail eggshells on each of the dabs of risotto to complete the plate.
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