Source: http://www.napavalleyregister.com/articles/2008/04/19/food/doc4804267d4a2e7544620856.txt
Roasted Stuffed Quail with Wolfgang Puck’s Huckleberry Sauce
Adapted from Wild About Game by Janie Hibler (Broadway, 1998)
2 to 3 Tbsp. mild olive oil
4 quail, 4 to 6 ounces each (preferably semi-boneless)
About 1/4 cup Coriander-Fennel Rub (recipe follows)
1 cup shredded duck confit*
16 dried tart cherries
1 recipe Wolfgang Puck’s Huckleberry Sauce (recipe follows)
1/2 cup huckleberries*
Preheat an oven to 400 F and drizzle a baking sheet with the olive oil.One hour before eating, pat the birds dry with paper towels and season with the corander-fennel rub. Cover and let sit at room temperature for 30 minutes. Stuff each bird with approximately two ounces of duck confit and four dried cherries. Roast for 7 to 12 minutes, until the juices run clear.
Transfer the quail to plates, drizzle with Wolfgang Puck’s Huckleberry Sauce, sprinkle with the huckleberries and serve.
Serves 4
* You can purchase confit duck legs at The Fatted Calf at the Oxbow Market in Napa. Or you could stuff the quail with minced chicken or chopped sautéed vegetables.
* Huckleberries can be found at area speciality markets, or substitute blueberries or blackberries.
Coriander-Fennel Rub
5 tsp. fennel seeds
5 tsp. coriander seeds
1 1/2 tsp. kosher coarse salt
1/2 tsp. freshly ground black pepper
In a small skillet over high heat, combine the fennel and coriander seeds and toast for 2 to 3 minutes, until the seeds turn a deep golden brown. Put the seeds in a food processor fitted with a steel blade and process until finely ground. The mixture does not have to be perfectly smooth. Stir in the salt and pepper. Store in an airtight jar.
Makes about 1/4 cup
Wolfgang Puck’s Huckleberry Sauce
From Wolfgang Puck Adventures in the Kitchen by Wolfgang Puck (Random House, 1991)
2 cups Port
1/2 cup huckleberries
2 large shallots, sliced
10 to 12 whole black peppercorns
1 cup chicken stock
6 Tbsp. unsalted butter, cut into small pieces
Kosher salt, to tasteIn a medium saucepan over medium low heat, combine the Port, huckleberries, shallots and peppercorns and reduce to 1/4 cup. Add the chicken stock and continue to reduce, just until the sauce thickens. Transfer the mixture to a blender and puree; strain and return to the saucepan. Whisk in the butter, one or two pieces at a time. Season to taste with the salt and pepper and keep warm. (If the sauce thickens too much, thin with a little stock).
Serves 4
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