Sunday, November 21, 2010

Roasted Quail with Blueberry Thyme Beurre Rouge and Blueberry Gastrique









Delicious!

     This quail recipe is exceptionally nice tasting!  Blueberries are a natural for quail.  Reed grain native wild rice, quail and blueberries all add up to an entree that features North American native flavors.
     The gastrique in this recipe should be made ahead of time.  The blueberry beurre rouge should be made while the quail are roasting.

     Wild Rice:
     Boil 1/2 cup of wild reed grain rice with 1 1/3 cups of water in a sauce pot.
     Season with sea salt and white pepper.
     Reduce the temperature to low heat.
     Cover the pot and cook the wild rice, till it becomes tender and the water is absorbed.
     Stir in 2 pats of unsalted butter.
     Keep the wild rice warm on a stove top.

     Blueberry Gastrique Recipe:
     This recipe makes several small portions of blueberry gastrique!  A gastrique can be refrigerated for about 6 months.
     Heat 3/4 cup of sugar and 1 cup of water over high heat in a sauce pot.
     Boil till the water evaporates and the sugar starts to enter the softball stage.
     Note:  Keep an eye on the molten sugar as it reaches 310 degrees.  As is approaches 320 degrees it will enter the caramel stage.  Amber sugar is the lightest color of the caramel stage.
     When the sugar cooks to a light amber brown color, add 1 cup of blueberries.
     The blueberries will stop the sugar from cooking any further and the hot amber sugar will pull the flavor and color out of the blueberries.
     Stir the candied sugar and blueberries together.  The molten sugar will stick to the metal spoon.  Leave the spoon in the pot till well after the liquids are added, so the sugar will melt off of the spoon when the liquids are simmered.
     Add 3 tablespoons of blueberry pomegranate vinegar.
     Add 1/2 cup of water.
     Add 1 cup of dry white wine.
     Bring the liquid to a boil.
     Reduce the temperature to low heat.
     Stir the seized sugar as it melts back into a liquid state.
     Add 2 pinches of sea salt.
     Add 10 whole black peppercorns.
     Add 3 pinches of thyme.
     Simmer and reduce the blueberry gastrique, till it can glaze the back of a spoon.  The gastrique should look like a thin syrup.
     Pour the gastrique through a fine mesh strainer into a small bowl.
     Set the gastrique aside and keep it warm on a stove top.
     
     Roasted Quail Recipe:
     Tuck the wings against the quail breasts.
     Use a bamboo skewer to pin the legs of each quail to the lower breast cage.
     Place the 2 quail on a roasting rack in a roasting pan.
     Brush the quail with melted unsalted butter.
     Season the quail lightly with a pinch each of ground sage, sea salt, black pepper and thyme leaves.
     Slow roast the quail in a 325 degree oven, till they are fully cooked and till they become a light golden brown color.
     Remove the bamboo skewers.
     Keep the roasted quail warm on a stove top.

     Blueberry Thyme Beurre Rouge Recipe:
     Heat a sauce pot over medium heat.
     Add 1/4 cup of water.
     Add 1/3 cup of  blueberries.
     Add 2 pinches of thyme leaves.
     Add 1 cup of burgundy wine.
     Add 1 chopped shallot.
     Add sea salt and white pepper.
     Reduce the liquid, till it nearly becomes a syrup.
     Reduce the temperature to low heat.
     Add 1/4 cup of cream.
     Reduce the sauce, till it is becomes a medium thick sauce consistency.
     Reduce the temperature to very low heat. 
     Add 8 pats of cold unsalted butter to the sauce, 1 or 2 pats at a time, while constantly whisking.
     When the butter emulsifies and combines with the red wine cream beurre blanc base, remove the sauce pot from the heat.
     Pour the blueberry beurre rouge through a fine mesh strainer into a small bowl.
     The beurre rouge should be used immediately, but because cream was used in the reduction, it can be kept warm in a ceramic cup that is placed in a bain marie.    

     Roasted Quail with Blueberry Thyme Beurre Rouge and Blueberry Gastrique:
     Place a small mound of the wild rice on the middle of a plate. 
     Set the roasted quail on each side of the wild rice. 
     Pour a very generous amount of the blueberry beurre rouge around the quail and rice on the plate.
     Spoon a little bit of the blueberry gastrique over the roasted quail.

     Beurre rouge sauce is exceptionally rich tasting, especially when blueberries and thyme are added.  The roasted quail flavor is like a beautiful morning hunt's reward!  The blueberry gastrique over the quail adds a second layer of sharp blueberry flavor.  The two sauces are nice together, because they have two diffent levels of blueberry flavor intensity.  The wild river reed grain native rice is a nice match for this entree.

1 comment:

  1. Wow that's quite a dish. Glad you linked it in.

    ReplyDelete