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+--- Thread: moroccan bbq quail,potato apple hash, citrus salad, natural jus (/showthread.php?tid=238490)
moroccan bbq quail,potato apple hash, citrus salad, natural jus - tubeN2 - 01-17-2006
Yield-4 Appetizer portions
quail preparation
4 fresh quail, remove skin, legs
20 grams hazelnut oil
Kosher salt to taste
White pepper to taste
2 Juniper berries, minced
Fresh thyme, picked, minced
60 ml Apple cider
30 ml Marsala Wine
20 ml Honey
1. Butcher quail, removing the wings, skin and legs.
2. Combine all ingredients and pour over quail, don't season until needed.
potato hash
90 grams yellow onion, peeled, minced
90 grams smoked bacon, brunoise
2 cloves garlic, peeled, minced
10 leaves fresh sage, picked, minced
60 grams rutabagas, small dice
60 grams sweet potato, small dice, roasted
90 grams yukon gold potato, small dice
60 grams granny smith apple, brunoise
60 grams chorizo sausage, brunoise
30 grams glace de viande
60 ml apple cider vinegar
45 ml apple cider
60 ml rich poultry stock
Kosher salt to taste
White pepper to taste
1. Sauté bacon until crisps, once caramelized add onion, garlic and rutabaga.
2. Slowly caramelize above until items break down and become soft. Add sage.
3. Add roasted sweet potato, Yukon gold, chorizo and apples. Sauté until tender.
4. Add glace de viande, apple cider, cider vinegar and poultry stock.
5. Simmer to allow starch from the potato thicken and remove from heat. Some will break down and other hold their shape to create texture and mouth feel.
moroccan barbecue sauce
240 ml honey
180 ml rice wine vinegar
120 ml soy sauce
60 ml sweet soy
120 ml ketchup
1 lime, juiced
1 cinnamon stick
2 star anise
10 grams sambale
2 cardamom
5 grams coriander
5 grams black peppercorn
10 grams fresh ginger
5 grams cloves
5 grams mace
10 grams orange marmalade
10 grams orange zest, pith removed
1. Combine above ingredients and reduce by 2/3 over very low heat.
2. Brush the sauce pot with wet pastry brush as the sauce reduces. This prevents caramelization that will affect the flavor the sauce.
3. Reduction should take more that 2 hours.
citrus Salad
.5 blood orange, 6 sections
.5 limes, 4 sections
.5 orange, 8 sections
.5 lemon, 4 section
10 grams pomegranate seeds
20 grams acacia honey
5 grams fresh lavend
Toss together and marinate for 15 minutes
garnishe
4 quail egg, soft poached
4 potato chip, baked with herb
80 ml natural jus
4 cresh chives
Assembly:
1. Heat skillet with duck fat. While heating dry quail breast from brine and season.
2. Sauté quickly (one minute on each side) allowing the sugar in the marinade to caramelize in the pan. Remove from pan brush with BBQ and hold while plating.
3. Taste the hash and adjust season if needed, portion warm mixture in round ring mold (60 gram) portion in center of the plate.
4. Place quail breasts on top of prepared hash, overlapped lightly.
5. Portion small amount of citrus salad on quail, allowing the juices to glaze the breast and run into the hash.
6. Place warm quail egg on top of citrus, garnish with chive and potato chip.