Beaver Creek Farm Quail with Chestnut, Wild Rice and Apple Stuffing Boudin Blanc, Brussel Sprouts, Blue Plum Mustard and Rosemary

Adapted by
October 2006
Yield: 4 Servings


Blue Plum Mustard
18 blue plums, stones removed
2 cups sugar, adjust to taste
2 cups Red wine
1 cup violet mustard
Rosemary Quail Jus
olive oil
4 quail carcasses, chopped
½ cup mirepoix
2 cloves garlic
3 pink peppercorns
1 sprigs thyme
1 sprigs rosemary
1 bay leaf
1 cup white wine
2 cups duck stock
2 tablespoons butter
1 cup cooked wild rice
2 ounces chestnuts, roasted and chopped
2 ounces dehydrated apples, brunoise
¼ teaspoon sage, rubbed
½ teaspoon thyme leaves
¼ teaspoon minced rosemary
salt and pepper
4 Bob White quails, breasts removed and frenched, legs confited, carcasses reserved
pork crepinette, to wrap quail breasts
8 ounces Boudin Blanc sausages
duck stock, for basting
Brussels Sprouts
1 tablespoon applewood bacon, brunoise
12 Brussels sprouts
2 ounces chicken stock
4 ounces Blue Plum mustard


For the Blue Plum Mustard

Simmer plums, sugar and red wine in a heavy-bottom sauce pot for 1 hour. Puree mixture in a blender, then place back in the pot and reduce to a jam consistency. Add the mustard and cool.

For the Rosemary Quail Jus

Heat the olive oil in a large sauté pan and add the quail carcasses. Cook until golden brown, then add the mirepoix and caramelize. Add the garlic, pink peppercorns and thyme and rosemary. Deglaze the pan with the white wine and reduce by half. Then add the duck stuck and reduce by half again. Strain the sauce through a chinois and finish with two Tablespoons of butter.

For the Quail

Mix together the wild rice, chestnuts, apples and herbs. Season the breasts with salt and pepper and stuff them with the rice mixture. Then, wrap the breasts with crepinette and tie. Pan roast the quail breasts over medium-high heat, rendering the crepinette. Add the Boudin Blanc and confit legs, then baste with the duck stock until golden brown. Reserve. 

For the Brussel Sprouts

Add the bacon to the rendered fat from the quail and cook until crispy. Then add the Brussels sprouts and remove excess fat. Deglaze with the chicken stock and reduce until the Brussels sprouts are cooked and deglazed. Reserve. 

To Assemble and Serve

Place a dollop of plum mustard on a plate, using the back of a spoon or a small palate knife, and spread to desired thickness. Arrange the quail on one side of the mustard and the Brussels sprouts on the other. Top the Brussels sprouts with the Boudin Blanc. Drizzle the rosemary quail jus on quail and around the plate.