Roasted Quail with Prosciutto di Parma, Melted Leeks, Spring Peas, Pickled Cherries, Quinoa, and a Cherry-Balsamic Gastrique

Yield: 4 portions

Ingredients:

For the Quail

• 4 semi-boneless quail
• 4 Tbsp olive oil, divided
• 4 sprigs thyme
• 1 Tbsp butter
• 1 tsp fennel pollen
• Salt and pepper, to taste

For the Vegetables

• 1 cup tri-color quinoa
• 4 cups chicken stock, divided
• 1 lb English peas
• 1 lb sugar snap peas
• 4 oz prosciutto di Parma, cut into thin matchstick-size strips
• 2 leeks, cut into rounds
• 1 lemon, zested
• 2 Tbsp butter
• 1 Tbsp salt
• 1 tsp pepper

For the Pickled Cherries

• 1 cup dried cherries
• 1 cup red wine vinegar
• ½ cup white balsamic vinegar
• ½ cup water
• 2 sprigs tarragon
• 2 sprigs basil

For the Cherry-Balsamic Gastrique

• 1 cup dried cherries
• 2 cups balsamic vinegar
• 2 Tbsp pomegranate molasses
• 3 Tbsp brown sugar

Method:

Pickled Cherries

• Combine all ingredients except cherries in a small pot and bring to a simmer.
• Add cherries, return to a simmer, then remove from heat.
• Cool and store in liquid until ready to use.

Cherry-Balsamic Gastrique

• Combine all ingredients in a small pot and bring to a simmer.
• Reduce over medium-low heat for about 10 minutes, or until syrupy.
• Set aside.

Quinoa

• In a pot, combine quinoa with 2 cups chicken stock and bring to a simmer.
• Reduce heat to low, cover, and cook for 15–20 minutes or until liquid is absorbed and quinoa is fluffy.
• Set aside.

Vegetables

• In a cold sauté pan, add prosciutto and 2 Tbsp olive oil.
• Heat over medium and cook, stirring gently, until crispy, about 4 minutes.
• Remove prosciutto and reserve rendered fat in the pan.
• Add sugar snap peas and sear over medium-high heat for 3–4 minutes, until caramelized.
• Season with salt and pepper.
• Add English peas and cook for another 1–2 minutes.
• Stir in lemon zest and quinoa. Mix well and set aside.

Quail

• Pat quail dry with paper towels. Season with salt, pepper, and fennel pollen.
• Heat 2 Tbsp olive oil in a sauté pan over medium-high heat until shimmering.
• Sear quail breast-side down for 3 minutes, or until golden.
• Flip quail, add butter and thyme, and baste with brown butter.
• Continue cooking for 4 minutes, or until internal temperature reaches 160°F.
• Tip: If skin begins to darken too quickly, transfer quail to a 350°F oven for 10 minutes to finish cooking.

Plating:

• Spoon quinoa and pea mixture onto each plate.
• Arrange braised leek rounds around the quinoa.
• Add pickled cherries over the mixture.
• Place quail on top and drizzle with cherry-balsamic gastrique.
• Garnish with crispy prosciutto.

Enjoy!

Pairs well with:
Cabernet Sauvignon Coombsville Napa Valley 2022
Proprietary Red Spring Mountain District Napa Valley 2022