Grilled Quail Recipe
Seared foie gras medallion and “buttered” toast with cranberry-apple gastrique
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Ingredients
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Quail
Foie Gras
Toast
Cranberry-Apple Gastrique
Method
Grilling Quail
- 1
Prepare the Quail
Season the quail with olive oil, salt, black pepper, and fresh thyme. Let it marinate for at least 30 minutes.
- 2
Cooking Foie Gras
- 3
Sear Foie Gras
In a hot skillet, sear the foie gras medallions for 30 seconds on each side until golden brown. Season with salt and black pepper. Remove from heat and set aside.
Making the Toast
- 4
Preparing Cranberry-Apple Gastrique
- 5
Cook Gastrique
In a saucepan, combine cranberries, diced apple, sugar, apple cider vinegar, and water. Bring to a boil, then reduce to a simmer. Cook until cranberries burst and mixture thickens, about 15-20 minutes. Strain if desired.
Plating
- 6
Serve
On a plate, place the toasted bread, top with the seared foie gras, and arrange the grilled quail beside it. Drizzle with cranberry-apple gastrique and serve immediately.
