Pan Roasted Quail Breast, Confit Leg and Leek Ragout, Celery Root Puree, Caramelized Cippolini, Yellow Plum Jus

For Breast: In a large sauté, pan over med/high heat, melt butter.

Season quail with salt and pepper, place skin side down and sear until skin becomes golden and crispy.

Add thyme, garlic and shallot.

Baste quail constantly with butter in pan for 3- 5 min. Remove from pan, rest 5 min.

Mix salt, garlic, thyme, sugar, shallots and pepper together, spread evenly over quail legs and marinate overnight.

Rinse off marinade, cover with duck fat and poach in a 536ºF (280ºC) oven for 90 min. Once cool, remove from duck fat, remove meat from bones and reserve.

Place grape seed oil in small sauce pot over medium heat, brown quail bones, discard rendered fat.

Add plums, thyme, chicken stock and veal stock, simmer 30 min. Strain and reserve.

In sauce pot over medium heat, sweat celery root and shallots in butter until translucent.

Add chicken stock and simmer until tender.

Process in blender until smooth, reserve.

In small sauté pan, brown onions in ½ the butter until golden brown.

Add remaining butter, sugar and stock. Cook over medium heat and reduce stock to glaze.

Finish with vinegar, salt and pepper.

Combine plums, thyme, butter, sugar and salt in bowl and mix.

Place mixture on lined baking sheet and bake at 400ºF (200ºC) for 5- 7 min. until tender but still holding shape.

Place leeks, thyme, olive oil and celery root in small sauce pot over low heat, sweat for 10 min. or until celery root is translucent and tender.

Fold in confit leg meat, chicken stock and season with salt and pepper.

In a large sauté, pan over med/high heat, melt butter.

Season quail with salt and pepper, place skin side down and sear until skin becomes golden and crispy.

Add thyme, garlic and shallot.

Baste quail constantly with butter in pan for 3- 5 min. Remove from pan, rest 5 min.