Deep Fried Quail with Cherry Gastrique
Chef: Patrick Mulvaney
Serves: 4 people
Two whole quail (you can substitute boneless chicken)
Corn starch for dusting
Oil for deep frying
1 Cup of pitted cherries, chopped
1 Cup of sugar
1/2 Cup of red wine vinegar
Head of lightly steamed or grilled Asparagus
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, about 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.
INSTRUCTIONS FOR COUSCOUS:
Bring stock to boil, season with salt, pepper 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.