Quail Salad with Pate, Baby Greens, Roquefort Cheese and Caramelized Shallots & Sherry Vinegar
Quail is marinated with an unusual mixture that includes both herbs and nutmeg and allspice, then grilled. The quartered quail is served on a salad of greens and Roquefort cheese. So you don’t have any duck pate in the fridge? Don’t let that keep you from trying this fabulous dish. Just proceed with the recipe without using the pate.
Ingredients
- Marinade
- Olive Oil - 1/4 cup
- Lime Juice - 1 tablespoon, fresh
- Soy Sauce - 1 tablespoon
- Red Wine Vinegar - 1 tablespoon
- Garlic - 1 teaspoon, minced
- Shallots - 1 teaspoon, minced
- Bay Leaf - 1
- Brown Sugar - 1 teaspoon
- Rosemary - 1/2 teaspoon, fresh chopped
- Thyme - 1/2 teaspoon, fresh chopped
- Nutmeg - 1/4 teaspoon, ground
- Allspice - 1/4 teaspoon, ground
- Quail - 4, boned
- Duck liver pate - 4-1/2 oz (optional)
- Caramelized Shallots and Sherry Vinaigrette (recipe follows) - 5 tablespoons
- Baby Greens - 4 cups
- Roquefort Cheese - 3/4 cup (3 oz), crumbled
- Fresh raspberries or blackberries - For garnish
Instructions
To make the marinade: Combine all of the marinade ingredients. Pour into a large non-aluminum container. Stuff each quail with one fourth of the optional pate, if using. Marinate the quail, covered, in the refrigerator for 4 to 6 hours. Remove from the refrigerator 30 minutes before cooking.
Light a charcoal grill. When the coals are hot and covered with white ash, grill the quail on all sides for a total of 8 to 10 minutes, or until medium-rare. Cut each quail into quarters and set aside.
To serve: Toss the greens with the vinaigrette. Place 1 cup of greens in the center of each plate. Divide the crumbled cheese over the greens. Arrange 4 quail quarters on each plate of greens. Garnish with raspberries or blackberries.
Caramelized Shallots and Sherry Vinaigrette
Makes 2 cups
Preheat the oven to 350 F. Place the shallots in an ovenproof pot and bake until soft and brown, about 10 minutes. Add the demi-glace, salt, and pepper. Place the pot on the stove and cook over medium heat until the mixture is reduced by half, about 5 minutes. Puree in a blender or food processor with the rest of the ingredients. The vinaigrette may be stored in a covered container in the refrigerator for up to one week; whisk to recombine before using.
