Xocopili Quail

Ingredients

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

Description

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