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Ингредиенты
- 4 x large Jumbo Quail, de-boned. Separate quail leg from thigh and breast. Set aside.
- 1 sht caul fat (see your butcher) Quail Marinade
- 6 ounce Foie Gras
- 2 ounce Spanish Sherry
- 1 Tbsp. Achiote paste, found in Latin Markets
- 1 Tbsp. Ancho Chili Pwdr, found in Latin Markets
- 1 Tbsp. thyme
- 1 Tbsp. rosemary
- 1 Tbsp. brown sugar
- 1 Tbsp. corn syrup
- 1 x large red chili, chopped
- 1 Tbsp. roasted garlic
- 1 Tbsp. smoked paprika
- 1 Tbsp. orange zest
Инструкции
- Take the quail breast and thigh and lb. with a mallet till 1/2" thickness. Slice the Foie Gras to 1 1/2 ounce portion sizes and place in the middle of quail. Wrap the entire roll in caul fat that can be found at your local butcher store.
- In a large skillet pan, heat some extra virgin olive oil. Add in the leg and quail roll at medium heat.
- Once the quail roll begins to caramelize (i.e. brown on all sides) place in the oven at 350 degrees for 5 min.
- Quail Marinade:Place the 6 ounce of Foie Gras, 1 1/2 ounce of Foie Gras per person, in a container and cover with Sherry. Let this set overnight.
- Place all other ingredients for the quail marinade, except smoked paprika and orange zest, into a mortar and pestle and pounce for 2 min till you have a paste like consistency. A blender can also be used instead of a mortar and pestle. Pour the marinade over the quail and let it sit for 2-4 hrs.
- Remove Foie Gras and rub with smoked paprika and orange zest. Set aside.
- Mocha Jus:Reduce to 1/3 and set aside. Add in salt and pepper to taste.
- The Plate:Remove the quail from the pan and place on a cutting board. Let it rest for 3-5 min. Slice the roll into 2 portions. Place rolls on the plate, and place the quail leg sticking upwards on the roll. Drizzle hot mocha jus over the leg and roll. Garnish plate with orange segments and fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 971 | |
| Calories from Fat 570 | 59% |
| Total Fat 63.29g | 79% |
| Saturated Fat 18.61g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 499mg | 21% |
| Potassium 1016mg | 29% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.18g | 4% |
| Protein 77.37g | 124% |
