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| OREGANO ROASTED QUAIL DATE RISOTTO, MUSCAT GRAPE VINAIGRETTE |
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| NGREDIENTS |
1 quail, semideboned
1/2 oz oregano, finely chopped
3 oz arborio rice
1 1/2 oz pitted dates
4 oz white wine
4 T butter
16 oz leek broth
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| INGREDIENTS: VINAIGRETTE |
1 oz muscat grapes
1 oz red wine vinegar
3 oz extra-virgin olive oil
1 T chopped shallot
1 t chopped garlic
1 t chopped parsley
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| METHOD |
| Make risotto by sweating shallots, garlic and rice.
Deglaze with white wine and reduce.
Add the dates.
Slowly add small amounts of leek broth and reduce until rice is done.
Fabricate quail by carving the two breasts and legs (just like chicken). |
| METHOD: VINAIGRETTE |
| Combine all ingredients together. Do not emulsify. |
| TO FINISH |
| Pan sear quail in a sauté pan skin side down.
Bring risotto back with a little leek broth.
Cook quail medium rare to medium and dust with chopped oregano.
Garnish with grape vinaigrette and serve immediately. |
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