Quail Confit

SAVORY

Jul 16

Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, Tangerine Olive Oil

Chef Rob Hurd of Frasca Food & Wine | Boulder, CO

INGREDIENTS:

Pickled Kumquat:
Sugar
High-quality white wine vinegar
Kumquats, washed, sliced, and deseeded

Turnip Purée:
Yield: 1 to 1 ½ cups
Grapeseed oil
12 baby turnips, thinly sliced
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
Sea salt
Xanthan gum

Quail:
Yield: 1 serving
1 high-quality quail, such as Coturnix, butchered into 2 breasts and 2 legs (remaining parts reserved for Quail Jus)
Kosher salt
Duck fat
Grapeseed oil
1 clove garlic, smashed
3 sprigs thyme
Butter

Quail Jus:
Yield: 1 serving
Reduced brown chicken stock
White wine
Thyme
High-quality white wine vinegar
Kosher salt

To Assemble and Serve:
Yield: 1 serving
Butter
Orange blossom honey
Dried elderflowers
Sea salt
Plum sorrel
Tangerine olive oil

METHOD:

For the Pickled Kumquats:
In a pot, combine equal parts sugar, vinegar, and water. Bring to a boil, then immediately remove from heat. Let cool to room temperature. Place kumquats in a nonreactive container. Pour liquid over kumquats. Cover and reserve.

For the Turnip Purée:
In a medium-sized pot over low flame, heat grapeseed oil. Add turnips, garlic, shallot, and a pinch of salt; sweat until tender. Transfer to a Vitamix blender and add 2 tablespoon grapeseed oil and a pinch of xanthan. Blend until smooth. Adjust seasoning as needed, then pass through a fine mesh strainer. Keep covered and warm until needed.

For the Quail:
Heat oven to 300°F. Season quail legs with salt. Place legs in a rimmed baking pan and cover in duck fat. Confit legs for 7 minutes. Remove from oven and let cool in fat. Season quail breast with salt. In a pan over medium-high flame, heat grapeseed oil. Add legs and breast, skin-side down, and sear until golden brown. Flip quail parts, then add garlic, thyme, and a couple knobs of butter. Baste quail until cooked through. Transfer quail parts to a wire rack to cool, 2 minutes. Remove breast and thigh bones.

For the Quail Jus:
In a small pot, fortify chicken stock with wine, thyme, and reserved Quail parts. Reduce to a sauce consistency. Season with a few drops of vinegar and a pinch of salt.

To Assemble and Serve:
In a pot over high flame, add a spoonful of Pickled Kumquats with pickling liquid and a small knob of butter. Reduce until it reaches a syrup consistency. Remove from heat and set aside. Brush warm Quail with orange blossom honey and sprinkle with elderflowers and sea salt. On a serving plate, spread a small circle of Quail Jus. Top with Quail parts and a spoonful of Turnip Purée. Arrange reduced Pickled Kumquats around the Quail. Finish with plum sorrel and tangerine olive oil.

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