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RECIPE OF THE MONTH


Provided by the American Liver Foundation’s Mid-Atlantic Division

Harvest Poached Quail

With Peach-Cranberry Chutney and Black Truffle Risotto

Created by Chef Lucmann Pierre of Le Pierre Caterers, Burlington Township, NJ

Poached Quail

MAKES 12 SERVINGS

INGREDIENTS

12 whole farm-raised quail (fresh)

2 cups julienned yellow onions

1/2 cup tomato paste

1/4 cup vegetable oil

2 Tbsp unsalted butter

1 Tbsp minced garlic

1 Tbsp chopped fresh thyme

1 cup white wine

1 tsp onion powder

1 tsp garlic powder

1 Tbsp Goya Adobo seasoning

6 cups chicken stock

1/2 tsp cracked black pepper

36 quail eggs (for garnish)

2 bunches of Enoki mushrooms (for garnish)

bunch of micro greens (for garnish)

METHOD

Rinse the quail in cold water. Pat dry and tie the leg above the belly with butcher’s twine.

Rub the quail with some vegetable oil and season on all sides with black pepper, Goya seasoning, onion powder and garlic powder.

In a large nonstick skillet, heat the remaining vegetable oil on medium-high, add the quails to the pan and sear for about 2 minutes on each side. Add 1 Tbsp butter, then add the white wine to deglaze the pan.

Allow the alcohol to cook off for about 1 minute and then add the onions, minced garlic and fresh thyme and cook for another 3-5 minutes. Add the remaining spices and the chicken stock, then stir in the tomato paste and bring to a boil.

Reduce heat and simmer covered for about 30 minutes or until very tender. Remove the quail from the skillet and transfer to another pan.

Add a dab of butter on top of each quail. Ladle half of the prepared Peach-Cranberry Sauce over the quails, cover with aluminum foil and place them in the oven at 350º for 20 minutes.

Peach-Cranberry Chutney

INGREDIENTS

2 cups coarsely chopped ripe peaches

2 cups dried cranberries

2 Tbsp cranberry preserves

1/2 cup diced onions

1 Tbsp butter

1/2 cup white wine

1 cup water

2 Tbsp sugar

pinch of black pepper, to taste

pinch of salt, to taste

1 Tbsp cornstarch, dissolved in 1/3 cup water

METHOD

Melt the butter in a nonstick saucepan over medium-high heat. Sauté the onions, then add cranberries and cook for about 5 minutes, or until the onions and cranberries are tender.

Add peaches and sugar and cook for 5 more minutes, stirring

occasionally. Add white wine and allow the alcohol to cook off. Stir in cranberry preserves and water, bring to a boil and then reduce heat to low.

Cover the pan and simmer for 10 minutes. Remove the lid, add salt and pepper to taste and slowly add cornstarch mixture until the sauce thickens to a nice consistency.

Remove from heat and keep warm.

Black Truffle Risotto

INGREDIENTS

3 cups Arborio rice

10 cups chicken stock

1/2 cup white wine

1 cup fresh shiitake mushrooms, sliced

1 cup of dried porcini mushrooms, soaked in 1 cup

chicken stock, then sliced

1/2 cup yellow squash, diced small

1/2 cup zucchini squash, diced small

6 Tbsp olive oil, divided

1-1/2 onions, diced, divided

2 cloves garlic, minced, divided

3 Tbsp finely chopped fresh Italian parsley

2 Tbsp finely chopped fresh thyme

2 Tbsp black truffle oil

3 Tbsp black truffle butter

1 tsp salt

1 tsp fresh ground black pepper

3/4 cup grated fresh Parmesan cheese

METHOD

Bring the chicken stock to a boil in a stockpot over medium high heat. Lower the heat and keep stock warm over low heat.

In a large skillet, heat 3 Tbsp olive oil over medium heat. Add half the onions and 1 clove garlic, sauté and stir until translucent, about 5 minutes. Add the fresh mushrooms, yellow squash, zucchini, porcini mushroom, herbs and butter. Sauté for another 5 minutes and season with salt and pepper. Remove from heat and set aside.

Coat a medium pan with remaining 3 Tbsp olive oil. Sauté the remaining onions and garlic. Add the Arborio rice, 2 Tbsp black truffle butter and stir until the rice is well coated. Pour in the white wine and cook until the wine is nearly all evaporated.

Using a large ladle, add 1 cup of the reserved chicken stock and cook, stirring frequently until the rice has absorbed the all the liquid. Gradually addthe remaining stock 1 cup at a time. Continue to cook and stir the rice, allowing it to absorb each batch of stock before adding more.

When the risotto is cooked, it should be slightly al dente and creamy, not mushy. Add the reserved vegetable mixture to the rice.

Stir in the Parmesan cheese and the remaining black truffle butter and cook briefly until melted.

Top with a drizzle of truffle oil before serving.

ASSEMBLY

Place a small amount of Black Truffle Risotto in the center of the plate.

Carefully place a quail on top of the risotto bed. Line a small ramekin (2-1/2 inches wide, 1-1/2 inches deep) with plastic wrap; place aheaping spoonful of risotto into the ramekin.

Press the risotto down to compact it into the ramekin. Carefully flip the ramekin onto the plate towards the back of the quail. Give it a little wriggle and remove it, leaving a small mount of risotto on the plate. Top the risotto with a small bunch of micro greens. Place 1 Tbsp Peach-Cranberry Sauce on one side of the plate.

For garnish: Make a small opening at the top of each quail egg and remove the egg whites and yolks; rinse out the shells.

Insert a small amount of 2-inch tall enoki mushrooms into each egg shell. Place three separate, penny-sized dabs of risotto on the plate, on the side of the quail that does not have the sauce. Sit the enoki-filled quail eggshells on each of the dabs of risotto to complete the plate.


Return to the May 2014 Liver Lowdown

Page updated: May 15th, 2014