Seared Quail with Cranberry Vinegar Reduction

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 quail, about 1/2-pound each
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon salt, plus 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper, plus 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup dry red wine
  • 6 tablespoons Dried Cranberry Vinegar, recipe follows
  • 2 teaspoons sugar
  • 1 cup dark chicken stock, or duck stock
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Dried Cranberry Vinegar:
  • 1/2 cup dried cranberries
  • 2 tablespoons sugar
  • 3/4 cup water
  • 3/4 cup Champagne vinegar
  • Pinch salt
Directions

Preheat the oven to 350 degrees F.

Season both sides of the quail with the Essence and 1 teaspoon salt and 1/2 teaspoon black pepper.

In a large heavy skillet, or in 2 smaller skillets, heat the oil over medium-high heat. Add the quail and cook until well browned on both sides, 5 minutes per side.

Place the quail on a baking sheet or in a roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.

To the fat remaining in the skillet, add the shallots and garlic, and saute for 30 seconds. Deglaze the pan with the red wine, and reduce by 50 percent in volume. Add the vinegar and sugar, and reduce by 50 percent in volume. Add the stock and bring to a boil. Reduce the heat to medium-low, season with the remaining salt and pepper, and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.

Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Dried Cranberry Vinegar:

In a saucepan, combine the cranberries, sugar, water, vinegar and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender, puree the ingredients on high speed.

Pour into an airtight container and keep at room temperature.

Yield: 1 1/2 cups


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