Pan Roasted Quail and Seared Foie Gras, Duck Leg Confit Recipe Video

Summary

Preparation Time2 Hr 0 MinCooking Time2 Hr 0 Min
Ready In4 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
Main IngredientInterest Group

Ingredients

Pan roasted quail
 Quail1 Large, semi-boneless
 Soya oil1 Tablespoon
 Ginger1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
 Cilantro1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
 Baby bok choy1 Cup (16 tbs)
 Snow pea tendril1 Cup (16 tbs)
 Scallions1 Cup (16 tbs)
 Lime1 Medium
 Smoked sea salt1 Pinch
 Red pepper jelly1 Ounce
 Sweet soy1 Tablespoon
Seared foie gras, duck leg confit
 Duck leg confit mixture3 Ounce
 Foie gras3 Ounce
 Red pepper1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
 Garlic1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
 Parsley1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
 Persimmon slices4 Medium (half-moon slices)
 Gooseberries3 Medium
 Black pepper1 Pinch, crushed
 Kosher salt1 Pinch

Nutrition Facts

Serving size

Calories 801 Calories from Fat 297

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 7.9 g39.6%

Trans Fat 0 g

Cholesterol 349.6 mg

Sodium 808.5 mg33.7%

Total Carbohydrates 84 g28.1%

Dietary Fiber 17.5 g70.1%

Sugars 49.1 g

Protein 50 g99.6%

Vitamin A 527.8% Vitamin C 351.3%

Calcium 21.5% Iron 119.4%

*Based on a 2000 Calorie diet

Directions

RECIPE 1 - PAN ROASTED QUAIL
GETTING READY
1. Clean quail, removing legs and wing tips.

MAKING
2. Braise the leg meat and pull the meat apart.
3. Reduce braising liquor as desired for sauce.
4. Season a plump breast with salt and pepper and pan-sear in soya oil, baste and turn to brown evenly.
5. Make the red pepper jelly from a basic caramel with addition of spicy red pepper.
6. Prepare the slaw by finely slicing bok choy, scallions mixed with lime, cilantro and a pinch of smoked sea salt.
7. Add snow pea tendrils and mix well.
8. Discard any extra oil and add ginger (lower the heat) and cilantro and heat slightly.

SERVING
9. Arrange on plate, lace with red pepper jelly and sweet soy and spoon around cilantro and ginger sauce.

RECIPE 2 - SEARED FOIE GRAS, DUCK LEG CONFIT
MAKING
1. Heat duck confit in the oven.
2. Slice and arrange persimmons on the plate and season with salt and pepper.
3. Arrange plate with Dorot parsley and gooseberries.
4. Sear foie gras on one side, turn and add Dorot red pepper and garlic.
5. Arrange duck confit and grilled onion.

SERVING
6. Place foie gras on top, lace the red pepper and garlic pan drippings over the dish and serve immediately.
Quantcast