Composition of Bobwhite Quail, Tuscan White Beans and California Raisin Tapenade

Submitted by: Grant MacPherson

Sweet pickled raisins and truffled white beans, quail mousseline and California raisin tapenade.

Details

INGREDIENTS

    Pickled California Raisins

    • 3 cups California raisins
    • 1/2 cup granulated sugar
    • 1 pint red wine vinegar
    • 1 cup red currant jelly
    • 1 cinnamon sticks
    • 1 star anise

    Truffled White Beans

    • 1 pound cannellini beans
    • 7 ounce truffle flour
    • 2 cups water
    • 1 bouquet garni
    • Sea salt, to taste
    • Milled pepper, to taste
    • 1/4 cup extra virgin olive oil (truffle oil)
    • 2 tablespoons sherry vinegar
    • 2 tablespoons minced shallots
    • 2 tablespoons summer truffles, chopped
    • 2 tablespoons chives
    • 20 ounce quail meat
    • 12 quail breasts
    • 36 quail legs

    Quail Mousseline

    • 1 Granny Smith apple
    • 1 tablespoon butter
    • 1 1/2 teaspoons ground juniper berries
    • 3 tablespoons cognac, divided
    • 1 teaspoon lemon zest
    • 1 tablespoon orange zest
    • 1 teaspoon minced garlic
    • 1 1/2 tablespoons minced shallots
    • 1 tablespoon thyme
    • 2 teaspoons kosher salt
    • 1/2 teaspoon white pepper

    Quail Reduction

    • 4 tablespoons canola oil
    • 1 pound quail bones
    • 1/2 cup mirepoix
    • 2 cloves garlic
    • 2 branches thyme
    • 1 bay leaf
    • 6 black peppercorns
    • 1 tablespoon orange zest
    • 6 button mushrooms
    • 1/2 cup cognac
    • 2 quarts duck stock

    Quail Legs Confit

    • 36 quail legs
    • 1 tablespoon kosher salt and pepper
    • 1 teaspoon ground juniper berries
    • 4 cloves garlic, smashed
    • 3 shallots, sliced
    • 2 branches thyme
    • 1 tablespoon orange peel
    • 6 black peppercorns
    • 4 cups duck fat

    Quail Mousseline (part 2)

    • 1 whole eggs
    • 1 egg yolk
    • 2 tablespoons Quail Reduction (above)
    • 1 cup heavy cream
    • 1/2 cup California raisins, small dice
    • 1/2 cup roasted skinless hazelnuts, coarsely ground
    • 1 1/2 cups Quail Legs Confit meat, small diced (above)

    Poached Quail Eggs

    • 1 quart water
    • 4 tablespoons distilled white vinegar
    • 20 quail eggs (top quality)

    California Raisin Tapenade

    • 3 cups California raisins, finely chopped
    • 2 teaspoons sherry vinegar
    • 1 tablespoon sugar
    • Pinch of salt

    Marjoram Oil

    • 3 quarts fresh marjoram
    • 6 cups grape seed oil

    Brioche Triangles

    • 2 brioche loaves

    Garnish

    • 20 bundles frisée lettuce (Italian)

    PROCEDURE

    Pickled California Raisins

    Place California raisins in a bowl and pour the vinegar over. Cover and allow to stand in a cool place for 5 days, stirring occasionally. After 5 days, strain the liquid off the raisins and measure. Measure out 1/2 cup of sugar and 1 cup of red currant jelly for 2 cups of the liquid. Pour the liquid in a heavy-based pan and heat gently. Dissolve sugar and currant jelly; add cinnamon stick and star anise. Then bring to boil for 10 minutes. Pour this liquid back over the raisins to store. Allow to mature for 2 weeks.

    Truffled White Beans

    Begin by covering the beans with truffle flour and place in an airtight container and allow to sit for a week. Sift the flour off the beans; put them in a saucepot and cover with water to twice their volume. Add the bouquet garni and a pinch of salt and bring them to a simmer. Skim off all the foam that collects on the surface. Allow the beans to cook gently until they are tender but not mushy. While the beans are cooking, make vinaigrette by combining the olive oil and sherry vinegar with shallots, chopped truffles, salt, pepper and fine-cut chives. When the beans have been cooked correctly, strain them completely of their liquid and toss them in the vinaigrett immediately. Reserve for final presentation.

    Quail and Quail Mousselini
    Begin the recipe by breaking down the quail. Remove the wings and reserve for sauce. Cut off the legs at the joint and reserve for the confit. Open the quail on the backside by cutting through just the skin and exposing the breast and thigh meat. Peel the breast out and reserve. Scrape the thigh meat out with a paring knife and reserve as well. Repeat this process until all the quail is completed. Separate the 12 breasts and pound slightly between plastic. Reserve in the refrigerator until needed.

    Combine the remaining breasts with the thigh meat and begin marinating. For the marinade, peel and small dice the apple and sauté in the butter with the juniper until soft. Deglaze with half ounce of the cognac and allow evaporation. Remove the apples from the pan and allow cooling. In a small pan, begin marinating the quail meat by adding lemon and orange zest, garlic, shallots, apples, thyme, remaining cognac, salt and white pepper. Marinate for a minimum of 4 hours. (This is for the Mousseline).

    Quail Reduction

    In a small pot, heat the oil to smoking point and begin browning the quail bones and trim. When the quail bones are browned evenly, add the mirepoix, garlic cloves, thyme, bay leaf, peppercorns, orange zest and mushrooms; sauté, stirring periodically until the vegetables have softened and begin browning. Deglaze with the cognac and pour over the duck stock. Bring to a simmer and skim the impurities as they come to the surface. Allow this to reduce to sauce consistency, skimming periodically.

    Quail Legs Confit

    Put the quail legs in a small pan and season them with salt, pepper and ground juniper berries and allow to sit for 1 hour. Rinse the legs quickly under cold water and pat dry on a towel. Put the legs in a small saucepot with the garlic, shallot, thyme, orange peel and peppercorns; cover with duck fat. Bring the pot to a gentle simmer and reduce heat until it just barely bubbles. Cover the pot with aluminum foil and allow legs to cook for approximately 1 1/2 hours, until the meat is tender. Allow the legs to cool in the fat. When the legs have cooled, strain them from the fat and pull the meat away from the bone. Dice the meat into small pieces and reserve for the Mousseline.

    Quail Mousseline (part 2)

    Place the marinated quail in a food processor with whole egg, egg yolk, and quail reduction; blend on high speed until a paste begins to form. Stop the machine and scrape down the sides of the bowl. Continue blending as you gradually add the heavy cream until all is incorporated and a smooth texture is achieved. Test for seasoning and consistency by poaching a quenelle in some hot chicken broth. Adjust seasoning if necessary. Fold in the raisins, roasted hazelnuts and quail leg confit meat. Keep well chilled until you are ready to assemble the terrine.

    Quail Terrine

    Lay out a piece of aluminum foil approximately 16 x 16 inches with a piece of plastic wrap the same size on top. Take the 12 pounded quail breasts from the refrigerator and layer them two by two, overlapping each other so there are no gaps. Add 8 ounces of the mousseline right down the center of the breasts. Take the bottom two ends of the foil and begin to roll them forward, creating a tight log. Continue rolling the log forward until it is complete. Twist each end of the log to tighten the filling inside. (At this point the terrine is ready to poach.) Poach the terrine in 180°F chicken bouillon for approximately 45 minutes to reach an internal temperature of 130°F. Allow the terrine to cool overnight in the poaching liquid.

    Poached Quail Eggs

    Bring the water, vinegar and salt to 180°F. Crack each quail egg into a small container and cover with vinegar. (This helps coagulate the egg white). Gently drop the eggs into the water and cook for about 30 seconds, or until the whites have just set up but the yolks feel soft. Shock the eggs in ice water to stop the cooking. The eggs can be reheated just before service.

    California Raisin Tapenade

    Using a sharp knife, chop the raisins very fine to resemble a loose paste. Season the raisins with the vinegar, sugar and salt.

    Marjoram Oil

    Bring a small pot of water to a boil and season with salt. Pick the marjoram leaves and the tender parts of the stem and blanch them in the boiling water for 5 seconds. Shock them in ice water. Drain off all the water and transfer the marjoram to a blender with the grape seed oil. Blend on high speed until emulsified. Strain the oil through fine cheesecloth and reserve in a squeeze bottle.

    Brioche Triangle

    Cut the brioche loaf into 1-inch slices then cut them into triangles removing the crust. Using a 2-inch round cutter, punch a hole in the center of each triangle. Place the triangles on a baking sheet and toast them until they are golden brown.

    To Assemble

    Plate by first tossing the frisée in a little olive oil and vinegar. Arrange nicely on top of the brioche. Spoon a little truffled white beans at the back of the plate; arrange the brioche on top. Cut terrine into slices about 3/8-inch thick. Place one slice resting on the side of the brioche. Spoon the raisin tapenade beside the terrine with the quail egg on top. Drizzle around the marjoram oil, quail reduction and pickled raisins. Serve.

    Nutrition facts not available.

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