Smoked Quail with Port Dressing and Cauliflower Salad

Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.

High Protein Gourmet Quail Masterchef Smoked

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

42.4g

per serving

84.8 g total

Fat

44.3g

per serving

88.6 g total

Protein

36.2g

per serving

72.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

For smoking mix

Dairy

Unsalted Butter

For pan frying

Fruits

piece

Lemon Juice

Freshly squeezed to taste

GrainsCereals

tbsp

Rice

For smoking mix

Liquids

250

Red Wine

For dressing

250

Port

For dressing

Meat

piece

Quail

Whole

NutsSeeds

Walnut

Halves

piece

Cinnamon Stick

For smoking mix

Lapsang Souchong Tea

Loose tea for smoking

piece

Star Anise

For smoking mix

sprig

Thyme

For smoking mix

piece

Cinnamon Stick

For dressing accompaniment

piece

Pickled Walnuts

Sliced

OilsFats

tsp

Olive Oil

For rubbing quail

Vegetables

piece

Banana Shallot

Finely chopped

floret

Cauliflower

Thinly sliced using mandolin

head

Oak Leaf Lettuce

Leaves picked

piece

Spring Onion

White parts only, sliced at an angle

Method

Debone the quails by removing the back bone, rib cage, breast bone, and leg/wing bones while flattening them.

Combine the smoking mix ingredients in a foil-lined wok and heat until smoking.

Place quails on a rack inside the wok and smoke with the lid on for 5 minutes.

Simmer red wine, port, shallot, and cinnamon in a pan until reduced by three-quarters, then strain.

Squeeze lemon juice over sliced cauliflower, drain, and set aside.

Rub quail with oil and sear skin-side down in a hot pan until crisp.

Turn quail over, add butter and walnuts, baste for 2-3 minutes, then rest and carve into four pieces.

Deglaze the frying pan with port dressing, coat the quail in the glaze, then remove quail and strain sauce.

Plate the lettuce, walnuts, spring onions, cauliflower, and quail, then drizzle with remaining dressing.