I love quail, especially Texas quail, and especially the quail that hails (I like the sound of that) from around Bandera in the Hill Country. The little birds are mighty good no matter how simply you prepare them, but my chef friends have taught me a few extra trips along the way.
Quail Breast:
4 double quail breasts
4 tablespoons plum preserves
4 tablespoons ground chorizo sausage
4 slices bacon
½ teaspoon kosher salt
1/8 teaspoon black pepper
Celery Root Puree:
3 cups whole milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 pounds total), peeled and cut into ½-inch cubes
1 medium russet potato, peeled and cut into ½-inch cubes
1 small onion, peeled and quartered
5 tablespoons unsalted butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives, for garnish
Preheat the oven to 350˚F. Spread quail breasts out on a clean, dry work surface. Season with salt and pepper on both sides. Spread 1 tablespoon of chorizo on each and spread the plum on top of the chorizo. Close up each breast and wrap tightly with a bacon slice. Roast for 15 minutes.
To make the celery puree, bring milk, water and salt just to boil in a heavy saucepan over high heat. Add celery root cubes, potato cubes and onion quarters, and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid. Combine vegetables and butter in a food processor and puree until smooth. Season to taste with salt and white pepper. Serve quail with the puree mounded on the side. Garnish with pan juices and chopped chives. Serves 4.
Speak Your Mind