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Dante Boccuzzi
rising stars
November 2002 NEW YORK
Pepper Seared Quail with Cherry
Jus and Thyme-Baked Artichokes

Dante Boccuzzi, Aureole-New York, NY
Adapted by StarChefs


In this recipe, you will notice that the quail are cooked medium-rare. It is not at all unusual for game birds such as quail, duck, and pheasant to be cooked to medium-rare or medium, which many chefs claim will yield a more tender, flavorful product. If you are squeamish about eating what many people would call "an underdone bird", you can still enjoy this dish. Just heat your oven to 350ºF, and once you have seared the quail in the pan, pop them in the oven to continue cooking until they are almost cooked to your liking. Then finish them by basting as described below. By finishing them in the oven, you will prevent them from burning in the hot pan.

Suggested Wine Pairing:
Chambertin, Clos de Beze, Domaine Pierre Damoy, France 1996

Yield:
2 servings

  • Salt
  • Black Pepper, crushed

Quail Sauce:

  • quail bones (from deboned quail)
  • 4 ounces veal demi-glace (available in gourmet food markets)
  • 15 cherries, halved and pitted

Sunchoke Puree:

  • 8 sunchokes, (sometimes also called Jerusalem artichokes)
  • 1 cup heavy cream
  • 4 garlic cloves

Artichokes & Potatoes:

  • 2 artichokes
  • 4 garlic cloves
  • 2-3 sprigs fresh thyme
  • 1 Tablespoon olive oil
  • 2 cups white wine
  • 1 lemon, juiced
  • 8- 10 fingerling potatoes
  • ½ cup chicken stock
  • 1 Tablespoon butter

Quail:

  • 4 Quail
  • 1 Tablespoon butter
  • 2-3 sprigs fresh thyme
  • 1 shallot, minced
  • 4 sprigs fresh thyme, for garnish

For the quail sauce: Debone quail and cut into 4 parts each. Season meat with salt and crushed pepper, set aside. Brown the quail bones in a medium pan over medium-high heat. Add the veal demi-glace, a few thyme sprigs, and simmer to infuse flavors. Strain. Add cherry halves to sauce and reserve.

For the sunchoke purée: Peel the sunchokes and cut into ½ inch slices. In a small pot, combine sunchokes, garlic, and heavy cream. Cook at a slow simmer until the sunchokes become fork tender. Season with salt and pepper to taste. Drain and reserve heavy cream. In a blender, purée sunchokes, slowly adding cream, just until smooth, but not watery.

For the artichokes and potatoes: Cut artichokes down to the hearts and remove the prickly chokes. Cut hearts into ½ inch slices. In a medium saucepan, lightly brown garlic cloves in olive oil. Add the artichoke hearts and fresh thyme, and cook until lightly browned. Cover with white wine and lemon juice. Season with salt and pepper to taste. Cover saucepan with lid and cook hearts until tender. Remove from the cooking liquid and set aside.

In a medium pot of salted water, simmer the fingerling potatoes until tender. Remove and cut the potatoes into halves. In a medium pot, reheat the potatoes and artichokes in chicken stock with 1 tablespoon butter and thyme. Reduce until the stock has become a thick glaze and keep warm.

For the quail: In a medium pan, heat olive oil over medium-high heat. Add quail skin side down and sear to golden brown. Add 1 tablespoon butter, thyme and shallots, and baste until breast is medium-rare and the legs are cooked through.

To serve: In separate pans, reheat the quail sauce and sunchoke purée. In the center of the plate, ladle a pool of the warmed sunchoke purée. Arrange the potatoes and artichoke slices in the pool. Place the quail on top and spoon the strained quail sauce over the top. Garnish with cherry halves and thyme sprigs.

 

 
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