Quail with Savoury Pudding and Chocolate

  • serves 6
Christine Cushing
Christine Cushing

Recipe courtesy of Sam Gassira, Focaccia Restaurant.

0 Ratings
Directions for: Quail with Savoury Pudding and Chocolate


Arugula and Pistachio Pesto

½ cup pistachios, toasted, shelled, salted

1 bunch arugula, stemmed

1 bunch baby spinach

½ cup olive oil

⅓ cup parmesan cheese

1 pinch salt

1 pinch sugar

1 pinch pepper


6 regular quail, butterflied

4 jumbo quail

canola oil, for frying

Bread Pudding

1 medium-sized day-old baguette, cubed

½ bunch fresh sage, chopped

1 bunch Granny Smith apple, peeled, cored, sliced, sweated

7 Tbsp bittersweet chocolate

2 cup whole milk

bottle 35% cream

8 egg, yolk, whipped


freshly cracked black pepper

Chocolate Sauce

1 shallot, sliced

7 Tbsp bittersweet chocolate

1 cup red wine

1 cup demi-glace

1 tsp sugar

¼ cup unsalted butter


Arugula and Pistachio Pesto

1. Preheat oven to 350 degrees F.

2. Grind pistachios in a food processor. Add remaining ingredients and puree. Adjust seasoning.


1. Rub the quail with the pesto. Add canola oil to a skillet and brown the quail 3 to 4 minutes each side.

Bread Pudding

1. Melt 1 tbsp. butter in a sauté pan. Put apples into pan. Cover apple slices with a piece of aluminium foil or parchment paper. Cover the pan tightly with a lid. Cook over low heat for 5 to 7 minutes. Place baguette, sage, apples, salt and pepper in a bowl. Mix together and set aside.

2. In a pot add milk, cream and chocolate. Heat only to simmering stage. Stir pot to ensure chocolate has melted.

3. In another bowl whip egg yolks with salt and pepper. Temper egg yolks with half the hot milk mixture. Add tempered egg mixture to bread mixture and toss. Slowly add remaining half of hot milk to bread to allow for absorption. Turn into casserole dish and bake 30 to 40 minutes.

Chocolate Sauce

1. In a saucepan sweat shallots. Add chocolate and red wine and reduce by a little more than half. Add demi-glace and sugar and bring to a boil. Simmer for 30 seconds. Adjust seasonings. Strain sauce through fine sieve and return to saucepan. Whisk in butter in stages until fully incorporated. Serve over bread pudding.

See more: Chocolate, Rice/Grain, Game, North American, Fry, Bake, Dinner, Main, European, French, Poultry



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