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Ingredients

• 4 large Idaho potatoes (large enough to hold a dove or quail inside, about 1 pound each)
• 1/4 cup plus 2 teaspoons olive oil
• Salt
• Freshly ground black pepper
• 4 large (6-ounce) cleaned quails, rinsed and patted dry
• 4 fresh sage leaves, plus 4
• 4 ounces prosciutto di San Daniele, cut into long, thin slices
• 2 tablespoons butter, plus 2 tablespoons
• 1/2 cup dry white wine, plus 1/2 cup
• 2 tablespoons brandy
• 1 tablespoon roughly chopped fresh rosemary leaves
• 2 tablespoons bacon fat or butter
• 1/4 cup minced onions
• 1 tablespoon minced garlic
• 6 ounces chicken livers, rinsed and patted dry, and chopped
• 8 ounces fresh porcini mushrooms, wiped clean and stems trimmed, roughly chopped
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon drained capers
• Grilled Radicchio
• Chopped parsley, garnish
• Black grapes, garnish

Description

Quail In A Coffin

Emerils