Recipe courtesy of Susan Spicer

Grilled Quail with Brioche, Foie Gras, and Rose Geranium Sauce

  • Level: Advanced
  • Total: 2 hr 2 min
  • Prep: 1 hr
  • Inactive: 2 min
  • Cook: 1 hr
  • Yield: 4 main-course servings, or 8 appetizer servings
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Ingredients

8 deboned quail

1 cup olive oil

3 tablespoons chopped fresh thyme leaves

3 tablespoons chopped fresh sage leaves

4 sweet potato brioche, cut in half and lightly buttered, recipe follows

8 to 10-ounce piece foie gras, lightly seasoned with salt and pepper

Rose Geranium Sauce, recipe follows

Sweet Potato Shoestrings, recipe follows

Rose Geranium Sauce:

2 medium shallots, minced

1 cup Riesling, or other fruity white wine

2 tablespoons apple cider vinegar

2 cups quail or dark chicken broth

1/4 cup Rose Geranium Jelly (or other rose-scented jelly, usually available at Middle Eastern grocery stores)

2 tablespoons unsalted butter

Salt and pepper

Sweet Potato Brioche:

1 or 2 medium sweet potatoes, baked whole until tender

7 eggs

3 ounces whole milk

.38 ounces yeast

1 pound 4 ounces all-purpose flour

12 ounces butter (cut into small pieces)

Sweet Potato Shoestrings:

2 sweet potatoes, peeled and cut into matchsticks

Salt

Directions

Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.

Preheat a grill. Preheat the oven to 400 degrees F.

Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.

While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.

Rose Geranium Sauce:

Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.

Sweet Potato Brioche:

Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.

Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.

Sweet Potato Shoestrings:

Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

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