Pat quail dry inside and out with paper towels. Season cavity and exterior lightly with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing gently so seasoning adheres.

Make glaze

In a small bowl, whisk together white miso paste, honey, soy sauce, mirin and rice vinegar until smooth. Add 1 tablespoon neutral oil to thin slightly so glaze brushes on easily.

Sear and roast

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil. When hot, place quail breast-side down and sear 2 minutes until golden; flip and sear other side 1–2 minutes. Transfer skillet to oven and roast 8–10 minutes until internal temperature reaches 62–65°C (145–150°F) for medium or until juices run clear. Remove skillet and brush quail generously with miso glaze. Return to oven for 2 minutes to set glaze, then rest quail 5 minutes before serving.

Shiitake Mushroom Farce

Rehydrate mushrooms

Place dried shiitake in a bowl and cover with 240 ml hot water. Let soak 20–30 minutes until softened. Reserve soaking liquid, strain through a fine sieve lined with paper towel to remove grit and reserve 30–40 ml for seasoning.

Cook aromatics and mushrooms

Heat 1 tbsp neutral oil and 2 tbs butter in a sauté pan over medium heat. Add minced shallot and cook 2 minutes until translucent. Add minced garlic and cook 30 seconds. Add diced fresh shiitake and rehydrated, finely chopped shiitake; sauté 4–6 minutes until softened and most moisture has evaporated.

Deglaze and combine

Add dry sherry (or white wine) and cook until liquid mostly evaporates. Stir in 1 tsp light soy sauce, chopped thyme, reserved mushroom soaking liquid (about 1–2 tbsp), salt and pepper. Remove from heat and let cool slightly.

Finish farce

In a bowl, combine cooled mushroom mixture with beaten egg and 60 g panko breadcrumbs. Mix until cohesive but not wet; adjust texture with additional breadcrumbs (1 tbsp at a time) if too loose. Taste and adjust seasoning.

Use

Spoon or stuff approximately 1–1.5 tbs of farce into each quail cavity before searing, or shape into small quenelles and briefly pan-sear in butter for a browned accompaniment alongside the bird.

Crispy Dirty Rice Cake

Prepare rice mixture

In a mixing bowl combine 2 cups day-old cooked rice, crumbled sausage, diced celery, diced green pepper, sliced scallion greens, 1 clove minced garlic, and 1 tsp cajun seasoning. Season with 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly so ingredients are evenly distributed.

Bind and form cakes

Add beaten egg and 50 g panko breadcrumbs to the rice mixture. Mix until mixture holds when pressed. If too wet, add additional panko 1 tbsp at a time. Using wet hands or a ring mold, form four 2.5–3 cm (1-inch) thick patties. Chill in refrigerator 15 minutes to firm.

Fry until crispy

Heat 80 ml neutral oil in a nonstick skillet over medium-high heat until shimmering. Fry cakes 2–3 minutes per side until golden-brown and crisp, pressing gently with a spatula for even contact. Transfer to a paper towel-lined tray and keep warm in a low oven (90–100°C / 200–210°F) while finishing quail.

Black Garlic Purée & Garnish

Blend purée

Place black garlic cloves, 1 tsp oil and 30 ml stock in a small blender or food processor. Purée until smooth, adding additional stock 1 tsp at a time if needed to reach a thick sauce consistency. Scrape into a small saucepan and warm gently over low heat.

Finish

Whisk in 15 g cold cubed butter off heat to give the purée a glossy, slightly emulsified finish. Season with 1/4 tsp salt, taste and adjust. Keep warm.

Garnish

Plate a smear of black garlic purée on each plate, top with a crispy dirty rice cake, place a glazed quail (stuffed or accompanied by a pan-seared farce quenelle) on top or beside it. Spoon any pan juices or extra miso glaze over the quail. Finish with microgreens or chives and sprinkle toasted sesame seeds if using.