Clancy's Quail
- 8 ounces quail
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 ounces foie gras
- 2 ounces whipped cream
- 1 teaspoon dry sherry or 1 teaspoon madeira wine
- salt and pepper, to taste
- 14 cup sugar
- 8 kumquats, thinly sliced
- 1 tablespoon champagne vinegar
- 1 tablespoon dry vermouth
- Rub quails with salt and sugar mixture; let marinate 20 minutes.
- Slow smoke them over low coals for one hour.
- Remove the skin from one of the quail; gently remove allthe meat.
- Finely mince the meat and set to the side.
- Press the foie gras through a fine sieve; combine with cream and sherry or Madeira.
- Fold in the minced quail meat; season to taste with salt and pepper.
- To serve: Slice the meat off the remaining quail's breast; cut each side into 7 slices.
- Remove the bones from the carcass and re-form a breast with the foie gras mousse.
- Cover with reserved breast slices, overlapping on an angle (the breast should appear to be braided).
- Arrange the quail on a plate garnished with kumquat relish.
- To make the relish: Place the sugar in a skillet and cook to caramelize over medium high heat.
- When the sugar turns golden, add remaining ingredients and cook until sugar is melted and most of the liquid has evaporated (about 5 minutes).
quail, salt, sugar, gras, cream, sherry, salt, sugar, kumquats, champagne vinegar
Taken from www.food.com/recipe/clancys-quail-404091 (may not work)