Grilled Quail with Brioche, Foie Gras, and Rose Geranium Sauce Recipe
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Ingredients:
- 8 deboned quail
- 4 sweet potato brioche, cut in half and lightly buttered, recipe follows
- rose geranium sauce, recipe follows
- sweet potato shoestrings , recipe follows
- 1/4 cup rose geranium jelly (or other rose-scented jelly, usually available at middle eastern grocery stores)
- 7 eggs
- preheat a fryer to 325 degrees f. add the potatoes and fry until crispy. drain on paper towels and season with salt.
Directions:
- Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
- Preheat a grill. Preheat the oven to 400 degrees F.
- Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an x mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
- While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
- Yield: 4 main-course servings, or 8 appetizer servings
- Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
- Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
- Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11503.13 Kcal (48161 kJ) | ||
| Calories from fat | 6715.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 746.2g | 1148% | |
|---|---|---|---|
| Cholesterol | 6359.01mg | 2120% | |
| Sodium | 35317.74mg | 1472% | |
| Potassium | 26927.76mg | 573% | |
| Total Carbs | 711.88g | 237% | |
| Sugars | 59.12g | 236% | |
| Dietary Fiber | 110.72g | 443% | |
| Protein | 458.37g | 917% | |
| Vitamin C | 44.5mg | 74% | |
| Vitamin A | 10.4mg | 347% | |
| Iron | 98.7mg | 548% | |
| Calcium | 1982.5mg | 198% | |
| Amount Per 100 g | |||
| Calories | 276.33 Kcal (1157 kJ) | ||
| Calories from fat | 161.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.93g | 1148% | |
|---|---|---|---|
| Cholesterol | 152.76mg | 2120% | |
| Sodium | 848.42mg | 1472% | |
| Potassium | 646.87mg | 573% | |
| Total Carbs | 17.1g | 237% | |
| Sugars | 1.42g | 236% | |
| Dietary Fiber | 2.66g | 443% | |
| Protein | 11.01g | 917% | |
| Vitamin C | 1.1mg | 74% | |
| Vitamin A | 0.3mg | 347% | |
| Iron | 2.4mg | 548% | |
| Calcium | 47.6mg | 198% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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