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Quail With Port Sauce

Food.and.film's picture
Ingredients
  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)
  Eggs 3
  Water 3 Tablespoon
  Boneless quail 1
  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
  Salt To Taste
  Watercess 1 Bunch (100 gm), washed, dried
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Searing
Ingredient: 
Meat
Interest: 
Party
Cook Time: 
10 Minutes
Servings: 
4

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