Deep Fried Quail with Cherry Gastrique

Chef: Patrick Mulvaney

Serves: 4 people

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INGREDIENTS

  • 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

COUSCOUS

  • 2 cups couscous

  • 2 cups chicken stock

  • Pinch saffron

  • Olive oil

  • Salt & Pepper

METHOD:

  1. Put Cherries and sugar in sauté pan and heat until sugar begins to caramelize. 

  2. Deglaze with vinegar, stir until everything dissolves and strain into a bowl. 

  3. Season Quail with salt and pepper and dredge in corn starch, shake off extra and deep fry until crispy, about 5 minutes. 

  4. Drain and toss in a bowl with just enough gastrique to lightly glaze your birds.

  5. Make a nest of couscous and plate asparagus on plate as well, plate your quail on top. 

  6. You can artfully drizzle a little extra gastrique around the outside of the plate. 

  7. Serve with a napkin, your guests should use their hands and things can get sticky.

INSTRUCTIONS FOR COUSCOUS:

  1. Bring stock to boil, season with salt, pepper and saffron. 

  2. Pour over saffron and cover container, let sit 3 minutes. 

  3. Fluff with fork and serve underneath pork chop. 

  4. And what better spring vegetable to serve on the plate than the Delta Asparagus, lightly steamed or grilled.