Deep Fried Quail with Cherry Gastrique
Two whole quail(you can substitute boneless chicken)
Corn starch for dusting
Oil for deep frying
1 Cup of pitted cherries, chopped
1C of sugar
1/2 cup of red wine vinegar
2 cups couscous
2 cups chicken stock
Salt & Pepper
Put Cherries and sugar in sauté pan and heat until sugar begins to caramelize. Deglaze with vinegar, stir until everything dissolves and strain into a bowl. Season Quail with salt and pepper and dredge in corn starch, shake off extra and deep fry until crispy, ~ 5 minutes. Drain and toss in a bowl with just enough gastrique to lightly glaze your birds.
Make a nest of couscous and plate asparagus on plate as well, plate your quail on top. You can artfully drizzle a little extra gastrique around the outside of the plate. Serve with a napkin, your guests should use their hands and things can get sticky.
Watch on Youtube here! http://youtu.be/a2PRe_UBPdI
Bring stock to boil, season with S&P and saffron. Pour over saffron and cover container, let sit 3 minutes. Fluff with fork and serve underneath pork chop. And what better spring vegetable to serve on the plate than the Delta Asparagus, lightly steamed or grilled.