Jul 14 2026
Restaurants›Jubans Restaurant & Bar›Louisiana Two Birds Recipe

Louisiana Two Birds Recipe

Inspired by Jubans Restaurant & Bar
Time2h
Serves4

Chicken Fried Quail Breast, Boudin Stuffed Quail, Brussels, Glazed Carrots, Creole Cane Syrup Gastrique

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Ingredients

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Quail Preparation

Vegetable Sides

Gastrique

Method

Quail Preparation

  1. 1

    Prepare Quail Breasts

    Soak the quail breasts in buttermilk for at least 2 hours to tenderize. After soaking, season with salt and black pepper.

  2. 2

    Stuff Whole Quail

    Stuff each whole quail with boudin sausage, ensuring they are filled but not overstuffed. Secure openings with kitchen twine.

  3. 3

    Coat Quail

    Beat the eggs in a bowl. In another bowl, mix flour, cornmeal, salt, and pepper. Dip the soaked quail breasts first in the egg, then in the flour mixture to coat.

  4. 4

    Fry Quail

    Heat oil in a deep pan over medium heat. Fry the coated quail breasts until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Vegetable Sides

  1. 5

    Prepare Brussels Sprouts

    Trim and halve the Brussels sprouts. Blanch in boiling water for 3 minutes, then sauté in butter until golden.

  2. 6

    Glaze Carrots

    Slice carrots and cook in a pan with butter and sugar until tender and glazed, about 10 minutes.

Gastrique

  1. 7

    Make the Gastrique

    In a small saucepan, combine Creole cane syrup, apple cider vinegar, and water. Simmer over low heat until slightly thickened, about 5-7 minutes.

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