3290 Northside Pkwy.
Atlanta, GA 30327


Quail with Lentil Salsa
Chef Joël Antunes of JOËL—Atlanta, GA
Adapted by

Joël Antunes's Quail On StarChefs.comYield: 6 Servings


    Quail marinade:
  • 3 ounces rice wine vinegar
  • 4 ounces soy sauce
  • 4 slices peeled ginger
  • 4 cups water
  • 6 whole quails
  • Salt and pepper
  • Butter
    Lentil salsa:
  • ½ pound lentils
  • 6 cups chicken stock
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 small onion, quartered
  • 1 teaspoon cumin seed
  • 1 ounce roasted red bell pepper
  • 1 ounce balsamic vinegar
  • 2 small shallots
  • 1 ounce soy sauce
  • 1 clove garlic
  • 2 ounces sesame oil
  • 5 drops of Tabasco
  • ½ bunch of cilantro, finely chopped
  • 1 green onion, sliced thin
  • Daikon, finely shredded, for garnish

For quail marinade:
Combine ingredients and boil. Chill and strain before using.

For quail:
Preheat oven to 175°F. Remove breasts and legs from quail. De-bone legs. Season and roll in buttered aluminum foil. Cook at 175°F for 12 minutes. Chill for one hour and unroll. Marinate breasts and legs for four hours. Dry very well. Brown in olive oil and salted butter just before serving.

For lentil salsa:
Blanch lentils in boiling water until water turns black. Strain and rinse briefly. Cook lentils in chicken stock with carrot, celery and small onion until tender but not broken. Strain and rinse briefly with cold water. Drain well.

Make sauce by combining cumin, bell pepper, balsamic, shallots, soy and garlic in a food processor at high speed for 5 minutes. Spoon into blender and add Tabasco and sesame oil. Blend until well mixed. Strain through fine sieve.

Mix lentils with cilantro, green onion and sauce.

Place quail on top of salsa and garnish with finely shredded daikon.

Wine Pairing:
A rich, fruity Pinot Gris such as the 2002 Firesteed Pinot Gris from Oregon


   Published: April 2005