Manchester Farms Quail Recipe

Prepare stuffing

In a medium skillet over medium heat, add 1 tablespoon olive oil and the softened butter. Sauté the minced shallot until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds. Crumble in the country-style pork sausage and cook, breaking up with a spoon, until browned and just cooked through, about 5–6 minutes. Stir in chopped thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and let cool slightly.

Stuff the quail

Preheat oven to 400°F (200°C). Season the cavity of each quail lightly with remaining salt and pepper. Spoon approximately 2 ounces (about 1/4 cup) of the cooled sausage mixture into each quail cavity — do not overstuff. Truss legs lightly with kitchen twine if desired and tuck wing tips under the bird. Pat the outside of quail dry and rub with remaining 1 tablespoon olive oil.

Sear and roast

Heat an ovenproof skillet over medium-high heat. When very hot, add the quail, breast-side down, and sear 2 minutes until golden. Turn and sear the other side 1–2 minutes. Transfer the skillet to the preheated oven and roast until internal temperature at the thickest part of the breast reaches 150°F–155°F and juices run clear, about 10–12 minutes. Remove quail to a resting rack and tent loosely with foil for 6–8 minutes (carryover will bring temperature to ~160°F).

While quail roast, rinse jasmine rice under cold water until water runs clear. Bring chicken stock, butter and salt to a simmer in a small saucepan. Add rice, stir once, cover, reduce heat to low and cook 12 minutes. Remove from heat and let sit, covered, 8 minutes. Fluff with a fork before plating.

In a large sauté pan over medium-high heat, add 1 tablespoon olive oil. Add sliced zucchini and yellow squash and sauté 3–4 minutes until beginning to brown but still crisp-tender. Add red onion, corn kernels and cherry tomatoes; cook 2 more minutes just to warm and soften tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and finish with chiffonade basil.

In a separate skillet over medium heat, melt 1 tablespoon butter. Add chanterelles and sauté undisturbed 2 minutes to impart color, then stir and cook another 2–3 minutes until tender. Add minced garlic and cook 30 seconds. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, stir in lemon juice and chopped parsley. Remove from heat and keep warm. If mushrooms release a lot of liquid, increase heat briefly to evaporate excess so they remain glossy rather than watery.

Combine chopped peach, tomato paste, apple cider vinegar, brown sugar, soy sauce, Dijon, Worcestershire, salt and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 6–8 minutes, mashing the peach with a spoon or using a hand blender for a smoother glaze. Stir in 1 teaspoon butter and 1–2 tablespoons water to reach a glossy sauce consistency. Taste and adjust salt, acid or sweetness. Keep warm; glaze will thicken slightly as it cools.

Glaze the quail

Just before serving, spoon about 1 tablespoon of the warm peach BBQ glace over each rested quail and return to the warm oven or under a low broiler for 1 minute to set the glaze (watch carefully to prevent burning). Alternatively, brush glaze onto quail immediately before plating to maintain a fresher peach flavor.

Divide jasmine rice among 4 warmed plates. Arrange a mound of summer vegetables beside the rice. Place one glazed quail on each plate, breast up. Spoon sautéed chanterelles alongside or over the quail. Drizzle any remaining peach BBQ glace around the plate for additional color and flavor. Garnish with microgreens or baby basil and serve with a lemon wedge on the side.