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February 2003 MIAMI
Sautéed Quail with Chanterelles and Warm Potato Vinaigrette
Willis Loughhead of Bizcaya Grill at The Ritz-Carlton Coconut Grove - Coconut Grove, FL
Adapted by StarChefs


Yield: 1 serving


  • 1 semi boneless farm raised quail
  • 4 ounces fresh chanterelle mushrooms
  • 1 Tablespoon butter
  • 1 small bunch leeks, julienned
  • 1 pound fingerling potatoes, peeled
  • 2 cups champagne vinegar
  • 2 cups extra virgin olive oil
  • Salt and pepper, to taste
  • Nutmeg, to taste
  • 1 pound bacon fat, preferably from Applewood smoked bacon
  • 1 cup chopped chives


In a large pot of water over high heat, boil the fingerling potatoes until soft. Remove from the heat and drain. Puree the potatoes with the champagne vinegar, olive oil, salt, pepper and nutmeg. Add the bacon fat and chopped chives. Keep warm.

On a grill or in a pan over medium heat, cook quail to medium rare. Keep warm

In a small sauté pan, sauté the chanterelles and leeks in the butter. Reserve.

Serve the quail drizzled with the potato vinaigrette.

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