Prosciutto Wrapped Quail Orange Blossom Polenta

Prosciutto-Wrapped Quail w/ Orange Blossom Polenta

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Prosciutto-Wrapped Quail, Orange Blossom-Scented Polenta & a Pan Sauce

Makes 4 Servings
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!

Prosciutto-Wrapped Quail w/ Orange Blossom Polenta
  • 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



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.

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.

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).

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.

When the polenta has cooked, whisk in the infused stock and the butter.  Taste & add additional salt & orange blossom water to taste.

Heat a large, oiled cast iron skillet over high heat on the stove.

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.

Remove the quail from the pan and add the shallot to the residual fat.  Reduce the heat and sweat the shallots until translucent.

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.

Halve the rehydrated plums.

Serve each plate with a quail over the polenta, finished with the sauce, sliced orange zest and eight plum halves.

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