Roasted Quail with Wild Mushrooms

Ingredients

• 1 pound of wild mushrooms
• such as chanterelle
• hen-of-the-woods
• black trumpet
• or a mixture
• 1 teaspoon plus 1 tablespoon olive oil
• 1 cup white port
• 10 ounces boneless
• skinless chicken breasts
• cubed
• 6 quail livers
• 2 large egg whites
• 1/4 cup heavy cream
• 6 (14-ounce) whole semi-boneless quail
• Kosher salt

Instructions

1. 1

   To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them.

2. 2

   Repeat 2 times.

3. 3

   Using a paring knife, trim the ends and scrape the stems, removing the outer layer.

4. 4

   Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator—this could take up to a couple of hours and can be done the day before.

5. 5

   In a large sauté pan over high heat, heat the 1 teaspoon oil.

6. 6

   Add the mushrooms and cook until browned.

7. 7

   Reduce the heat to medium and add the port, scraping up any brown bits on the bottom.

8. 8

   Reduce until the liquid is a syrupy consistency, about 10 minutes.

9. 9

   In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream.

10. 10

    Mix until thoroughly combined.

11. 11

    Pass the poultry puree through a fine-mesh strainer into a bowl.

12. 12

    Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.

13. 13

    Preheat the oven to 325°F.

14. 14

    Season the quail inside and out with salt.

15. 15

    Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped.