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TURKEY TIPS 2006
Slow Down, You Move Too Fast

Chef RJ Cooper of Vidalia – Washington, D.C.
Chef RJ Cooper

Vidalia
1990 M St NW
Washington, DC 20036
(202) 659-1990

Beaver Creek Farm Quail with Chestnut, Wild Rice and Apple Stuffing Boudin Blanc, Brussel Sprouts, Blue Plum Mustard and Rosemary
Chef RJ Cooper of Vidalia – Washington, D.C.
Adapted by StarChefs.com
October 2006

Yield: 4 Servings

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

    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
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups duck stock
  • 2 Tablespoons butter

    Quail:
  • 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

    Garnish:
  • 4 ounces Blue Plum Mustard

Method:
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 Brussels 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.

Wine Pairing:
A light Tempranillo-based blend with some age and oak such as Ribera Del Duero or Rioja.

 


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