Culinary Institute of New Orleans - Boneless Quail Stuffed with Pecan Wild Rice and topped with Wild Mushroom Broth

Culinary Insitute of New Orleans

Boneless Quail Stuffed with Pecan Wild Rice and topped with Wild Mushroom Broth
Serves 1

1 Boneless Quail
1 Sweet Potato (juliened)
2 Shiitake Mushrooms (sliced)
1 oz. Enoke Mushrooms (optional)
1/4 Portabella Mushroom (thinly sliced)
6 Snow Peas
1/4 Red Bell Pepper (sliced thin)
1/4 Yellow Bell Pepper (sliced thin)
1/2 tsp. Fresh Sage (minced)
1/2 tsp. Fresh Thyme (minced)
2 tbsp. Shallots (minced)
1 tsp. Garlic (minced)
Salt & Pepper to taste
1/2 cup Chicken Broth (canned is good)
4 cups Cannola Oil
3 tbsp. Olive Oil
3/4 cup Pecan Wild Rice Stuffing (recipe to follow)

Méthode:
Place 1-1/2 tbsp. olive oil in a sauce pan on medium head, add shallots and cook until translucent. Now add garlic and mushrooms and saute for 1-2 minutes then add stock and allow to reduce by at least half then add fresh herbs, salt and pepper to desired taste. (do not add enoke mushrooms until sauce has reduced). Fill quail with stuffing and place in a pre-heated 360° over and cook for 8-10 minutes until juice from quail runs clear when pierced with a fork. Remove from oven and hold warm. Heat cannola oil to 360° then add sweet potato and cook for 35-45 seconds then place on a paper towel to absorb the excess oil. Potato strips will be limp when removed from the oil and should still have a prominent orange color. They will firm up as they sit on the paper towels. (they may be seasoned with salt if desired). Heat 1-1/2 tbsp. of olive oil over medium high heat Add snow peas and peppers. Season with salt and pepper. Cook, tossing often for 2-3 minutes then set aside. Arrange sweet potatoes forming a nest in the middle of the plate then place the quail on top. Place the snow peas around the nest like rays of the sun, criss-crossing the peppers on top of the snow peas. Finish by ladling the mushroom broth over the top of the quail allowing the mushrooms to sit on top of the quail. Serve.

Pecan Wild Rice Stuffing
Serves 6 (3 ounce portions)

1/4 lb. Converted Brown Rice (cooked)
8 oz. Wild Rice (cooked)
3 oz. Ground Beef
1 oz. Tasso (finely diced)
2 tbsp. Red Onions (diced)
3 tbsp. Red Pepper (diced)
3 tbsp. Yellow Pepper (diced)
1-1/2 tsp. Garlic
1 cup Onion (diced)
6 cloves Garlic (diced)
1-1/2 tsp. Black Pepper
1/2 tsp. Salt
1 tbsp. Parsley (chopped)
1/4 cup Green Onions (chopped)
1 cup Pecan Pieces

Méthode:
Cook both rice separately. Put aside. Saute ground beef, add onions, pecans, pepper and garlic and cook for 10 minutes. Remove from heat and strain liquid. Add both rices and add the seasonings. Reserve for later.