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

  • Pinch saffron

  • Olive oil

  • Salt & Pepper


  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.


  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.