Pan-Seared Quail
Serves 2
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 2 semi-boneless quail
- ½ cup chunky chutney (cherry-fig recommended)
- 6 small slices prosciutto (duck breast prosciutto suggested)
- salt
- pepper
- brown sugar
Sauce
- 2 garlic cloves, crushed
- 1 tbsp minced shallots
- 1 medium carrot, fine cut or grated
- 1-2 stalks celery, fine cut
- 1-2 bay leaves
- 1 sprig rosemary
- ½ cup chicken stock, low sodium (home-made or store-bought)
- 2 tbsp dry vermouth
- 1 tbsp unsalted butter
- salt
- pepper
How-to
- Rinse quail and pat dry. Very lightly season both sides with salt, black pepper and brown sugar
- Stuff each quail with ¼ cup chutney and 3 small pieces of prosciutto. Secure cavity opening with toothpick
- Heat a large skillet over high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the oil and butter shimmer, add the quail. Sear about 2 minutes, covered. Uncover, flip, cover again and sear 2 more minutes
- Remove the quail to an oven-proof plate or roasting pan, and place in the oven to finish cooking, about 8 to 10 minutes (See Note)*
Prepare Sauce & Serve
- Heat olive oil in the same skillet used to sear the quail over medium heat. When the oil shimmers, add the shallots and garlic
- Add carrot, bay leaves, rosemary and celery. Sauté 2 minutes
- Remove pan from heat to deglaze with vermouth. Return to heat and stir frequently to scrape up any browned bits. [Alcohol may flame up - use caution when working with heat and alcohol]
- Add the chicken stock and bring to a simmer. Allow to reduce by half, about 5 minutes.
- Reduce heat to low. Add butter, stirring constantly. Season with salt and pepper. [Optional: strain sauce prior to serving]
- Spoon sauce over quail for serving. Pair with wild rice and/or a bed of greens
Note - Quail cooks very quickly and becomes dry when overcooked. They should be served “medium” while flesh is still barely pink and juicy.