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