Chef Joël Antunes of JOËL
Adapted by StarChefs.com
- 3 ounces rice wine vinegar
- 4 ounces soy sauce
- 4 slices peeled ginger
- 4 cups water
- 6 whole quails
- Salt and pepper
- 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.
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.
A rich, fruity Pinot Gris such as the 2002 Firesteed Pinot Gris