Salt and Pepper Quail

SAVORY

Oct 31

Five-Spice, Pickled Daikon, Jalapeño, Basil

Chef Alan Hsu of Pomet | Oakland, CA

INGREDIENTS:

Pickled Daikon:
Yield: 1 cup
100 grams Champagne vinegar
100 grams sugar
1 cup cubed daikon

Five-Spice Powder:
Yield: 20 grams
5 grams star anise
1 gram cloves
5 grams cinnamon sticks
5 grams fennel seeds
5 grams Szechuan peppercorns

Salt and Pepper Seasoning:
Yield: 188 grams
140 grams salt
40 grams sugar

Quail Brine:
Yield: 2 liters
140 grams sugar
40 grams salt
14 grams black pepper
10 grams garlic, crushed

Quail:
Yield: 4 servings
4 semi-boneless quail, feet-on

Potato Starch Slurry:
Yield: 4 servings
70 grams Japanese potato starch

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Sliced jalapeño
Basil leaves

METHOD:

For the Pickles:
In a large pot, combine vinegar, sugar, and 200 grams water. Bring to a boil. Place daikon in a nonreactive container. Pour hot pickling liquid over the daikon. Let cool at room temperature.

For the Five-Spice Powder:
In a pan over medium heat, toast all ingredients until fragrant. Transfer to a Vitamix blender. Blend until the spices become a fine powder. Reserve.

For the Salt and Pepper Seasoning:
In a cast iron pan skillet over medium heat, roast salt until brown. Remove from heat and mix in sugar and 8 grams Five-Spice Powder. Transfer to a nonreactive container and let cool.

For the Quail Brine:
In a large pot, combine all ingredients and 2 kilograms water. Bring to a boil to dissolve sugar and salt. Remove from heat and let cool. Reserve.

For the Quail:
In a nonreactive container, cover quail with Quail Brine. Refrigerate 45 minutes. Prepare a cold smoker. Remove quail from brine and place in the smoker. Cold smoke 30 minutes. Cut each quail into quarters. Set aside.

For the Potato Starch Slurry:
In a bowl, mix to combine potato starch with 100 grams water. Reserve.

To Assemble and Serve:
Heat a pot of oil to 350°F. In a mixing bowl, toss Quail quarters with enough Potato Starch Slurry to coat. Add the Quail to the oil and fry 4 minutes or until internal temperature reaches 150°F. Remove from oil and place in a bowl. Toss with Salt and Pepper Seasoning. Place the fried Quail on a serving plate. Add some jalapeño, basil, and Pickled Daikon.

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