Prosciutto-Wrapped Quail, Orange Blossom-Scented Polenta & a Pan Sauce
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Oregon Pinot Noir | ||
This dish features prosciutto, ras el hanout & orange blossom water. While that may seem like a culinary culture clash, we promise the results are delicious. Meaty prosciutto-wrapped quail with plump stock-infused plums and lightly orange blossom scented, creamy polenta…yum!
INGREDIENTS
- 4 Semi-Boneless Quail
- 1 tsp Ras el Hanout
- 4 thin slices of Prosciutto
- Thinly Sliced Orange Zest
- Salt
- Infused Stock:
- 1 cup Chicken or Roasted Rabbit Stock
- 1/8th tsp Orange Blossom Water
- 1 Cinnamon Stick
- 1 strip Orange Zest
- 12 Dried Plums
- Polenta:
- 3 1/2 cups Chicken or Roasted Rabbit Stock
- 1 cup Medium Grind (Regular) Dry Polenta
- 1/2 tsp Salt, plus extra to taste
- 2 tbsp Unsalted Butter
- Pan Sauce:
- ¼ cup minced Shallot
- Splash of Cointreau
- ¼ cup White Wine
- 1 tsp chopped Thyme
- Squeeze of Orange Juice
- 3 tbsp Unsalted Butter
- ½ tsp Ras el Hanout
DIRECTIONS
1
Infuse the Stock: Pour the cup of stock into a small saucepan with the cinnamon stick, plums, orange blossom water and orange zest. Bring the liquid to a boil, then remove the pot from the heat and let infuse for 30 minutes.
Strain the liquid & reserve it and the plums.
2
Season the insides & outsides of the quail with a small amount of salt (less than you would normally use for poultry) and the ras el hanout.
3
Roll each quail around itself in so it plumps up and looks like a bone-in quail. Cross the legs. Then roll each quail in a slice of prosciutto. Pull the wings out from under the prosciutto layer (so diners will be able to see them).
4
Make the Polenta: heat the remaining stock in a large sauce pot on the stove with the salt. Rain in the polenta, whisking constantly. Continue to whisk on the heat until the polenta has thickened and is cooked through.
5
When the polenta has cooked, whisk in the infused stock and the butter. Taste & add additional salt & orange blossom water to taste.
6
Heat a large, oiled cast iron skillet over high heat on the stove.
7
Sear the quail in the skillet, gently turning as the meat releases from the pan, until they develop a nice brown crust & are cooked through.
8
Remove the quail from the pan and add the shallot to the residual fat. Reduce the heat and sweat the shallots until translucent.
9
Deglaze the pan with the Cointreau, white wine & orange. Add the thyme. Simmer until the liquid has reduced to a sauce consistency. Remove the pan from the heat & swirl in the butter. Add the ras al hanout & salt to taste.
10
Halve the rehydrated plums.
11
Serve each plate with a quail over the polenta, finished with the sauce, sliced orange zest and eight plum halves.