Xocopili Quail


Xocopili Jus:
1/4 cup canola oil
2 oranges, quartered
2 apples, quartered
1 garlic head, halved lengthwise
2 onions, cut into eights
2 carrots, peeled and sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1/4 cup tomato paste
2 bay leaves
10 peppercorns
15 sprigs thyme
1 Tablespoon Madras curry powder
1 Tablespoon paprika
2 bottles Port
2 Bottles Rioja
2 quarts roasted duck stock
2 quarts veal stock
1/4 cup Xocopili chocolate
Cornbread Stuffing:
1-1/2 cups dried mission figs
1 cup port
1/4 cup butter
3 Tablespoons olive oil
3 cloves garlic, sliced
2-1/2 cups corn kernels (about 3 cobs)
1-1/2 cups red bell peppers, stem and seeds discarded, diced
1 cup yellow bell peppers, stem and seeds discarded, diced
2 Tablespoons chopped chives
1-1/2 cups red onion, diced
1-1/2 cups fennel, diced
1-3/4 cups toasted unsalted pistachios, roughly chopped
1 cup chorizo, cooked
1/2 cup foie gras, cut into 1/2 inch thick pieces, seared, then cut into medium dice
Guava Chipotle Glaze:
1 Tablespoon roasted garlic oil
1 clove garlic, minced
1 Tablespoon finely diced onion
7 ounces pure guava paste, chopped
1/2 cup water
1/4 cup soy sauce
1-2 Tablespoons pureed chipotles en adobo
3 cups of ketchup
3 Tablespoons Spanish sherry vinegar
Kosher salt and freshly cracked black pepper, to taste
To Assemble and Serve:
6 quails, breast and backs de-boned
3 Tablespoons canola oil
3 Tablespoons unsalted butter
1 recipe Cornbread Stuffing
1 recipe Guava Chipotle Glaze
2 cups duck confit, pulled
1 recipe Xocopili Duck Jus
1 Tablespoon parsley, chopped
1 Tablespoon chives, chopped
1 teaspoon thyme, chopped


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