Best Boneless Quail Stuffed With Poultry Quenelle Recipes

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES

Steps:

• Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
• In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
• When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

ROAST QUAIL WITH APPLES AND PECANS

Steps:

• Preheat the oven to 450°F.
• Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
• In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
• Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
• Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
• Remove the string from the quail before serving.
• TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

MUSHROOM-STUFFED QUAIL

Steps:

• Preheat the oven to 400 degrees F.
• Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
• Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
• Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
• Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

ROAST QUAIL STUFFED WITH PANCETTA, LACINATO KALE, AND SAGE

Steps:

• Preheat the oven to 350°F.
• Warm 2 tablespoons of the olive oil in a sauté pan over medium heat and add the pancetta. Cook until some of the fat renders, about 4 minutes. Add the carrot, celery, and garlic and sauté until tender but not colored, 3 to 4 minutes. Add the kale and sauté until just wilted, about 1 minute. Add the chicken stock and cook down until the liquid nearly evaporates and the mixture is thick, 3 to 4 minutes. Place the mixture in a large bowl with the bread cubes and toss to mix. Season to taste with salt and pepper. Add the sage and additional olive oil if necessary to moisten. Allow the mixture to cool before stuffing the birds.
• Season each quail on both sides with salt and pepper. Pack the quail as tightly as possible, using about 1 cup of stuffing per bird. Tuck the wings under the bird behind the back. Bend one drumstick across the cavity opening, keeping the stuffing in place. Secure by tucking the tip under the skin. Cross the other drumstick over it so that the quail looks like it's doing yoga.
• Tear off about 5 inches of foil. Fold the long end up about 1 inch, crease, then keep folding and creasing until you have a reinforced band 1 inch tall and as long as your box of foil. Wrap the band around the quail to secure, twisting the ends. Trim off extra foil with scissors. Make 3 more bands the same way and repeat with the remaining birds.
• Divide the remaining 2 tablespoons olive oil between two 10-inch ovenproof sauté pans, and warm over high heat. Brown the quail on each side, about 1 minute each, including the foil-wrapped sides. Once you turn the quail to brown the top, top each with 1 teaspoon butter and put the pans in the oven. After 5 minutes, turn each quail so that the top of the bird is up. Roast for 5 minutes longer, or until a metal skewer inserted into the middle of the stuffing feels warm against your lip.
• Once the quail are done, transfer to a board and remove the foil. Return to the pan to crisp the skin and brown the sides that were under the foil strips. Serve.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

BONELESS QUAIL STUFFED WITH POULTRY QUENELLE

Steps:

• Make the poultry mousse.
• Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
• Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
• Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
• With processor blade running, slowly pour in the heavy cream.
• Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
• Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
• Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
• Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
• Tie quail legs together with a piece of butcher's twine.
• Season quails with salt and freshly ground white pepper.
• Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
• Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
• Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
• Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
• Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
• Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
• Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
• Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
• Blend until smooth and frothy.
• Service:.
• Remove butcher's twine from quail and discard.
• Divide mushrooms and quail among warm plates.
• Spoon foie gras sauce over quail and mushrooms.