Stuffed Quail Recipe
Black beluga lentil, haricots verts, red heirloom tomato, carrot confit, pickled fresno, bacon crumb
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Ingredients
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Stuffing
Method
Stuffing Preparation
- 1
Prepare the Lentils
Rinse the black beluga lentils under cold water. In a medium saucepan, add the lentils and cover with 3 cups of water. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes until tender. Drain and set aside.
- 2
Cook the Haricots Verts
Trim the ends of the haricots verts and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking. Once cooled, chop them into small pieces.
- 3
Prepare the Carrot Confit
Peel and slice the carrots into thin rounds. In a small saucepan, combine the sliced carrots with 1 tablespoon of olive oil, salt, and a splash of water. Cook over low heat for about 15-20 minutes until tender.
- 4
Prepare the Fresno Pepper
Slice the Fresno pepper in half lengthwise and remove the seeds. Thinly slice the pepper for pickling.
- 5
- 6
Combine the Stuffing
In a large bowl, combine the cooked lentils, chopped haricots verts, carrot confit, Fresno pepper slices, crumbled bacon, and chopped fresh herbs. Add salt and pepper to taste and mix well.
Quail Preparation
- 7
Stuff the Quail
Preheat the oven to 375°F (190°C). Season the inside of each quail with salt and pepper. Stuff each quail with the prepared lentil mixture, packing it tightly. Secure the cavity with kitchen twine if necessary.
- 8
Sear the Quail
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the stuffed quail and sear on all sides until golden brown, about 4-5 minutes.
- 9
Roast the Quail
Transfer the skillet to the preheated oven and roast the quail for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- 10
Rest and Serve
Remove the quail from the oven and let them rest for 5 minutes before serving. Garnish with any remaining crumbled bacon and herbs.
