Roast Quail With Sweet Potato Dumplings, Wild Chanterelle Mushroom Broth And Sage Chips Recipe
Servings: 4
Ingredients
- 4 x semi-boneless quail
- 6 slc room temperature bacon
- 2 ounce chicken, breast
- 1/2 c. minced chives
- 1/2 c. toasted pistachios
- Â Â salt
- Â Â pepper
- Â Â The Wild Chanterelle Broth
- 4 c. rich chicken broth, fortified with reserved quail bones and scraps
- 1 Tbsp. butter
- 1/2 c. chopped shallot
- 2 x cloves chopped garlic
- 1 c. dry sherry
- 2 ounce dry chanterelles or possibly 2 c. fresh mushroom
- Â Â salt, to taste
- Â Â pepper, to taste
- Â Â The Sweet Potato Dumplings
- 1 x sweet potato
- 1 x egg
- Â Â all purpose flour
- Â Â salt
- Â Â pepper
- Â Â The Sage Chips
- 1 x baking potato, peeled
- Â Â small sage, leaves
- Â Â oil, for frying
Directions
- Note: If you are unable to find semi-boneless quail you may instead use bone-in quail and remove the bones yourself. Debone the quail removing the breast bone, the ribcage bones and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones separating them from the remaining flesh. Reserve the bones for use in the chanterelle broth.
- In a food processor puree the chicken, the chives and 2 slices of bacon till smooth. Season the mix to taste with salt and pepper. In a bowl add in the pistachios.
- Stuff each quail with several spoons of the pistachio mix. Form each quail into a tight ball shaped roast. Wrap each quail with a slice of the remaining bacon. Cover as much of each breast as possible by only slightly overlapping the bacon as it extends several times around the quail. Tuck the ends of the bacon slice into each other on the side away from the breasts.
- Roast each bird at 400 degrees till done. Ovens and quails vary it is best to judge doneness of the quail by the temperature of the stuffing that should reach an internal temperature of 160 degrees. On average this will take 20 to 30 min. The bacon will brown nicely along the way.
- Let rest for several min then slice each quail in half through the center of the breasts. Serve immediately.
- The Wild Chanterelle Broth:Sweat the shallots and garlic in the butter using a thick bottomed sauce pot over a medium heat. Stir them together till fully aromatized then add in the sherry being careful of the flame which may ignite from its alcohol.
- Simmer the sherry, concentrating its flavors till it reduces by 2/3 then add in the chicken broth and the mushrooms. Gently simmer the broth for 1/2 hour.
- The broth may be made in advance and reheated. Add in the sage and season just before serving the broth.
- The Sweet Potato Dumplings:Pierce the potato with a fork several times then bake it at 350 degrees till it shrinks noticeably. This will take at least an hour.
- Cut the potato in half and scoop out the roasted pulp into a food processor fitted with a dough blade. Add in the egg and completely combine. Season with the salt and pepper.
- Add in sufficient flour to create a smooth dough. This will require several c., the amount will vary based on the amount of moisture in the potato. Gradually add in the flour processing the mix as it first resembles a batter and then just till a smooth ball of dough forms.
- Flour your work surface and turn out the ball of dough. Knead it a few times to make it easier to work with. Divide it into four pcs and roll them out into cylinder shapes. Cut each cylinder into inch long dumplings.
- Place the dumplings into a pot of simmering salted water. Cook them for about five min just to set the dough. Remove them with a slotted spoon and let them dry briefly. Toss them in a slight bit of oil if not using them immediately. The dumplings may be made in advance. Try flavoring them with a few Tbsp. of a specific herb.
- When you are ready to serve the dumplings reheat them by crisping them in butter in a non-stick skillet.
- The Sage Chips:Slice the potato crosswise into very thin slices using a mandoline or possibly similar cutting tool. A knife won't cut thin sufficient.
- Match two equal sized slices together, rub them vigorously together for a moment to draw out their starch as an adhesive. Insert a sage leaf between the slices and press them together.
- Fry the chips till crisp in 360-degree oil. Drain on absorbent towels and serve. The chips may be stored in an air tight container for several hrs.
- The Plate!:Reheat and finish all components as the quail roasts. Ladle several ounces of the chanterelle broth into the bottom of a warm service bowl. Add in three or possibly four dumplings. Shave some aged parmesan over the works and top with a quail sliced in half. Add in several sage chips. Serve with a crunch!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 484 | |
| Calories from Fat 255 | 53% |
| Total Fat 28.6g | 36% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 91mg | 30% |
| Sodium 803mg | 33% |
| Potassium 798mg | 23% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.85g | 5% |
| Protein 14.83g | 24% |
