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Roasted Quail Stuffed with a Mushroom and Andouille Duxelle (Emeril Lagasse) Recipe

Roasted Quail Stuffed with a Mushroom and Andouille Duxelle (Emeril Lagasse) Recipe

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Roasted Quail Stuffed with a Mushroom and Andouille Duxelle (Emeril Lagasse)

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Ingredients:

Serving

3 cups chopped assorted fresh mushrooms , such as shiitakes , chanterelles , black trumpets
4 oz diced andouille sausage
1/4 cup chopped onions
1 tbsp minced garlic
2 tbsp olive oil
essence , recipe follows
salt and freshly ground black pepper
1/2 cup port
3/4 cup bread crumbs
8 quail, cleaned and boned (leaving only the leg bone s in)
1 recipe of port sauce , recipe follows
1 tsp olive oil
1/4 cup minced shallots
1 tbsp minced garlic
salt and freshly ground black pepper
1 tsp sugar
1 cup port
3 cups beef or brown chicken stock
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic. Pulse until the mixture forms a coarse paste, about 10 times. In a large saute pan, heat 1 tablespoon of the olive oil. When the oil is hot, add the mushroom mixture. Season the mixture with Essence, salt and pepper. Saute for 4 minutes. Stir in the port and cook for 1 minute. Remove the pan from the heat and stir in the bread crumbs and cool completely. Season each quail, inside and out with the remaining olive oil and Essence. Stuff each quail with 1/4 cup of the duxelles and wrap the skin around the stuffing. Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation. Place the quail on a parchment-lined baking sheet, about 1 inch apart. Place the baking sheet in the oven and roast the quail until they're golden brown and crisp-skinned, for about 20 minutes.
Serve the quails with the sauce ladled over the top.
Port Sauce:
Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat and serve hot.
Yield: 1 1/3 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1049.78 Kcal (4395 kJ)
Calories from fat	398.48 Kcal
		% Daily Value*
Total Fat	44.28g	68%
Cholesterol	355.94mg	119%
Sodium	6220.89mg	259%
Potassium	1967.84mg	42%
Total Carbs	90.37g	30%
Sugars	46.48g	186%
Dietary Fiber	15.42g	62%
Protein	71.22g	142%
Vitamin C	7.1mg	12%
Vitamin A	6.4mg	212%
Iron	10.4mg	58%
Calcium	555.9mg	56%

Amount Per 100 g
Calories	226.59 Kcal (949 kJ)
Calories from fat	86.01 Kcal
		% Daily Value*
Total Fat	9.56g	68%
Cholesterol	76.83mg	119%
Sodium	1342.75mg	259%
Potassium	424.75mg	42%
Total Carbs	19.51g	30%
Sugars	10.03g	186%
Dietary Fiber	3.33g	62%
Protein	15.37g	142%
Vitamin C	1.5mg	12%
Vitamin A	1.4mg	212%
Iron	2.2mg	58%
Calcium	120mg	56%

* 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.