PAN ROASTED QUAIL

Pan Roasted Quail image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 31

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F.
Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
Heat the butter and olive oil in a skillet over medium heat.
Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
Remove from the heat and stir in the prosciutto, thyme and lemon zest.
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
Bring to a boil, stirring until the sugar has dissolved.
Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
The chutney will keep for several weeks stored in the refrigerator in an airtight container.