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Cascabel Crusted Quail with Mocha Jus and Shaved White Chocolate

Cascabel Crusted Quail with Mocha Jus and Shaved White Chocolate
YIELDS
4 servings
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Ingredients

Quail

4 4
large Jumbo Quail, de-boned. Separate quail leg from thigh and breast. Set aside.
1
sheet of caul fat (see your butcher)

Quail Marinade

6
oz Foie Gras
2
oz Spanish Sherry
1
Tbsp Achiote paste, found in Latin Markets
1
Tbsp Ancho Chili Powder, found in Latin Markets
1
Tbsp thyme
1
Tbsp rosemary
1
Tbsp brown sugar
1
Tbsp corn syrup
1
large red chili, minced
1
Tbsp roasted garlic
1
Tbsp smoked paprika
1
Tbsp orange zest
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Directions

Step 1

Take the quail breast and thigh and pound with a mallet until 1/2” thickness. Slice the Foie Gras to 1 1/2 oz portion sizes and place in the middle of quail. Wrap the entire roll in caul fat which can be found at your local butcher store.

Step 2

In a large skillet pan, heat some olive oil. Add the leg and quail roll at medium heat.

Step 3

Once the quail roll begins to caramelize (i.e. brown on all sides) place in the oven at 350 degrees for 5 minutes.

Step 4

Place the 6 oz of Foie Gras, 1 1/2 oz of Foie Gras per person, in a container and cover with Sherry. Let this set overnight.

Step 5

Place all remaining ingredients for the quail marinade, except smoked paprika and orange zest, into a mortar and pestle and pounce for 2 minutes until you have a paste like consistency. A blender can also be used instead of a mortar and pestle. Pour the marinade over the quail and let it sit for 2-4 hours.

Step 6

Remove Foie Gras and rub with smoked paprika and orange zest. Set aside.

Step 7

Reduce to 1/3 and set aside. Add salt and pepper to taste.

Step 8

Remove the quail from the pan and place on a cutting board. Let it rest for 3-5 minutes. Slice the roll into 2 portions. Place rolls on the plate, and place the quail leg sticking upwards on the roll. Drizzle warm mocha jus over the leg and roll. Garnish plate with orange segments and fresh cilantro.

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