How to Cook Comedor’s Crispy Quail

How to Cook Comedor’s Crispy Quail


Hi, I’m Fernanda White. And I’m Jakob White. And we’re the chefs of
Comedor restaurant. Today we’ll be cooking a jasmine rice and
chorizo stuffed quail. The cool thing about this is this is kind
of a substitute to get away from that four-hour Christmas goose, but you’re going to spend a lot less time
making it. So for the rice stuffing, you want to start
with some really nice chorizo. This is fresh chorizo, we just crumble it up. You’re going to put a little bit of canola
oil on the pan—just enough to kind of like really cover the bottom of the pan. And you want pretty high heat on this because
you want to get a nice sear on that chorizo. We just want to roughly same sizes so it
all cooks nicely. We’re going to add a little bit of merken,
which is a traditional spice blend from Chile. It gives it a really nice flavor. I’m going to go ahead and add all of my onions. And we just really want to cook everything
nicely. We’re going to add the garlic, and don’t be
shy with the garlic. It already smells really good. I’m going to grab my white wine here. We’re going to need some cooked rice and throw
it all in here. And we’re just going to toss this nicely together. So now that everything is thoroughly combined,
we’re going to go right onto a sheet tray. And really scrape the bottom; all those kind-of-like
toasty pieces are usually the best. I’m just going to spread it out into a single
layer so it cools down quickly. You can throw this in the fridge if you’re
in a hurry, or you can just let it sit a room temp for a little bit. And now we’re ready to stuff our quail. As you can see, a perfect little size for
sharing. You just want to pat them dry in case that
there’s any extra moisture. And then we’re going to go ahead and season
the cavity with a little bit of salt, each one. And then, you want to open them up nice, and
then you’re going to grab a nice table spoon of the stuffing and go right in it. You don’t want to stuff it so much that the
it’s going to explode when it’s cooking, so make sure you have a little room. This is good, I still have a little space.
I’m going to cross the legs. And this is a really fun activity to do with the kids because
you get to do different shapes with your quail. So when we have them all like this, make sure
you have some twine. If you don’t have any twine, you can maybe use some skewers or toothpicks
to kind of keep the cavity closed. You want to go under the bird, then go back
up, and then you’re going to go right under the legs. So, right here. And then you’re
just going to tie them again. And this is going to keep everything together. So I’ll give you a hand tying these. Thank
you. It’s about time, you know. I’m going to get the pan heating up so we
can sear these guys. You want a nice little layer so you can shower-fry
them. Now we’re going to gently set the quail in
being very careful. We’re going to do it breast-side down. So while this is going, we’re going to go
ahead and make the sauce. So in a separate, clean saute pan, we’re just
going to gently heat the pan and add just a little bit of canola oil. We’re going to go ahead and add the shallots.
You want to hear a sizzle when they hit the pan. I’m going to go ahead and add a little bit
of salt. I’m also going to add a touch of merken. White wine. Champagne vinegar. I’m going to go in with about two cups of
pomegranate juice. And my goal is now to reduce this sauce, at
least by three-quarters. So these guys look really nice, nice and golden
brown. I’m going to flip them gently. And then we’re going to throw them in the
oven and finish the cooking process there. You could see the sauce is bubbling, and it’s
reduced nicely. I’m going to run it through a tea strainer.
I’m making sure to get all of the sauce out of the shallots. So my next step is I’m going to add it back
to the pan. Make sure the heat is off. We’re going to finish it with a little bit
of unsalted butter. It’s going to enhance the natural sweetness of the sauce and it’s
going to add a nice shine. You dip a spoon in to it. You can make a line through it like that and
that’s kind of what we’re looking for. So after about ten minutes, you want to pull
all the quail out. It smells really good. Those look great. So we’re going to transfer the quail. We’re
going to remove the strings from them. So at this point I liked to use scissors.
You just have to be careful because they’re really hot. So now what we’re going to do, is we’re just
going to take beautiful greens. We’re going to dress them in a little extra virgin olive
oil, little bit of fresh lemon juice, and a touch of salt. And this is going to act as a bed for our
quail. I’m just going to garnish with this beautiful
pomegranate gastrique. And just for a little extra South American
flavor, we’re just going to do a little bit of cilantro right over. And the last thing we’ll do is sprinkle it
with a little bit of merken. And that’s it. This is our Christmas quail done Comedor-style.

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