Quail With Port Sauce
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1 1⁄2 Tablespoon|
|Dried rosemary||1 1⁄2 Tablespoon|
|Cayenne pepper||1 Pinch|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Whole grain mustard||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Clarified butter||1⁄3 Cup (5.33 tbs)|
|Finely chopped shallots||1|
|Ground coriander||1 Teaspoon|
|Demi glace||1 1⁄2 Cup (24 tbs)|
|Port||3⁄4 Cup (12 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|Watercess||1 Bunch (100 gm), washed, dried|
1) In a shallow bowl, add bread crumbs, thyme, rosemary and cayenne pepper. Mix well.
2) In another shallow bowl add the all-purpose flour.
3) In a third bowl, beat the eggs with water.
4) Take the boneless quails and brush them with mustard and dip in the flour bowl for a light coating.
5) Next, dip the floured quail in the egg mixture and then coat it with the bread crumbs mixture on both sides.
6) On a saute pan, heat oil and saute the quail for 2 minutes on both sides until golden brown. Drain the quail on paper towels. Keep them warm till later.
7) In a saucepan, melt butter. Add in the shallots and saute 2 minutes. Next, add the demiglace, port and honey. Let the sauce come to a slow boil. In about 5 minutes it should be thick to coat the back of a spoon. Add salt and pepper. Mix well.
8) On four warm serving plates, pour the port sauce in equal portions. Lay two quail pieces per plate next to the sauce.
9) Serve hot.