
Roasted Quail with Wild Mushrooms
A delicious greek dish. Gluten-free friendly.
Total Time
106 min
Serves
6
Rating
0.0 (0)
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
To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them.
- 2
Repeat 2 times.
- 3
Using a paring knife, trim the ends and scrape the stems, removing the outer layer.
- 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
In a large sauté pan over high heat, heat the 1 teaspoon oil.
- 6
Add the mushrooms and cook until browned.
- 7
Reduce the heat to medium and add the port, scraping up any brown bits on the bottom.
- 8
Reduce until the liquid is a syrupy consistency, about 10 minutes.
- 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
Mix until thoroughly combined.
- 11
Pass the poultry puree through a fine-mesh strainer into a bowl.
- 12
Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
- 13
Preheat the oven to 325°F.
- 14
Season the quail inside and out with salt.
- 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.