INGREDIENTS
POMEGRANATE-RED WINE GLAZE
1 cup pomegranate juice
1 cup red wine
1/4 cup sugar
1/4 cup balsamic
GRILLED QUAIL
2 quart water
1/2 cup salt
3 chipotle chilis, toasted
12 quail (bone-in)
2 carrots, chopped
2 celery, chopped
2 ribs of celery, chopped
1 cup red wine
1 sprig thyme
1 sprig marjoram
1 quart chicken stock
PARNSIP AND PROSCIUTTO STUFFING
2 red potatoes, peeled and chopped
4 large parsnips, diced
4 ounce prosciutto, diced
2 large red onions
WILD GREENS
6 ounce peppered pancetta, diced
2 quarts mustard greens, cut in 1 inch pieces
1 quart baby wild arugula
1/1/2 cup chicken stock
BUTTER-ROASTED ASIAN PEARS
4 ounce butter
2 large Asian pears
2 tablespoons chiffonade of sage leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
KUMQUATS
2 cups kumquats, quartered
2/3 cup salt
DIRECTIONS
POMEGRANATE-RED WINE GLAZE
Simmer pomegranate, red wine, sugar and balsamic until syrupy.
GRILLED QUAIL
Blend water, salt and chipotle in vitamix.
Trim necks and wings from quail, reserve. Pour the brine over the quail and soak for 45 minutes. Rinse and dry.
Combine quail trimmings, carrots, leaks, celery on baking sheet. Drizzle with a little oil, toss and roast at 450 degrees until richly brown. Pour in the wine. Return to oven for five minutes. Scrape into large pot.
Add the thyme and marjoram and chicken stock. Simmer 1-1/2 hours. Strain and season with salt.
Grill quail, turning regularly until well browned. Transfer to sheet pan. Brush pomegranate glaze and roast at 325 degrees until leg meat is tender.
PARSNIP AND PROSCIUTTO STUFFING
In salted water, cook potatoes until tender. Remove and coarsely mash.
In same water, blanch diced parsnips until just tender. Drain. Stir into potatoes.
Simmer proscuitto in water until tender and liquid has reduced. Stir in potatoes.
Slice onions, coat with oil and grill until soft and well browned. Dice. Stir half with potatoes, use to stuff quail.
WILD GREENS
Cook pancetta in a little oil until brown. Add mustard greens and stock and cook until dry. Add arugula, toss to coat and season.
BUTTER-ROASTED ASIAN PEARS
Melt butter on sheet pan in 425 oven, leaving until browned. Add Asia pears and stir to coat. Roast until soft.
Mix together sage, zest and lemon juice. Drizzle over the pears, stir and roast five more minutes.
KUMQUATS
Mix kumquats and salt and cryovac, let stand two hours. Open pouch, rinse and finely chop.
TO PLATE
Plate quail over a spoon of pancetta and greens around. Ladle jus from the grilled quail around greens and drizzle quail with a little more pomegranate glaze add potatoes, Asian pears/kumquats over and around the quail. If desired, crisp fry thin slices of proscuitto and crumble over dish
© 2009 Rick Bayless
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