Behind the Recipes
Quail with Portobello Mushrooms by D'Artagnan
Makes 4 servings
INGREDIENTS:
4 large Portobello mushrooms
4 tablespoon duck fat
1/4 cup extra-virgin olive oil
1 medium yellow onion, peeled and finely chopped
8 sprigs fresh thyme
4 quail, whole
1/4 cup veal demi-glace
2 tablespoon balsamic vinegar
salt and freshly ground black pepper
PREPARATION:
1. Trim mushrooms and wipe clean with a damp dishtowel. Remove stems and chop enough to make 1 cup, discarding the rest. Heat 1 tablespoon of duck fat in a large skillet over medium heat. Add mushroom caps and cook, turning once, until golden, about 3 minutes per side. Remove with a slotted spoon and set aside.
2. Reduce heat to low and add another 1 tablespoon of duck fat to skillet. Add onions, chopped mushroom stems, and 3 sprigs thyme, and cook until onions are soft, stirring occasionally, about 20 minutes. Return mushroom caps to skillet.
3. Meanwhile, coat another skillet with remaining duck fat and heat over medium heat. Rinse quail, pat dry, and season inside and out with salt and pepper. Cook, browning on all sides, for 18--20 minutes.
4. Transfer quail to onion-mushroom mixture, placing 1 quail on top of each mushroom cap. For the sauce, de-glaze quail skillet with vinegar and demi-glace, scraping bits from bottom of skillet. Pour sauce around quail, then increase heat to medium and cook just until mushroom caps are warmed through and sauce is slightly thickened, 1--3 minutes. Garnish with remaining thyme and serve from skillet.
Recipe courtesy of D'Artagnan
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