…with Maderia Reduction and Goat Cheese Grits
On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…
For the stuffing
- 2 tablespoons (30 ml) olive oil
- 4 tablespoons (56 g) butter
- 1 cup (151 g) chopped onions
- 1/2 cup (114 g) peeled, chopped carrots
- 1/2 cup (114 g) chopped celery
- Salt and pepper to taste
- 2 cloves garlic, peeled and crushed
- 2 cups (151 g) Shitake mushrooms chopped
For the quail
- 4 whole quail, semi boneless
- Salt and freshly ground black pepper
- 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail)
- 1 tablespoon (14 g) butter for searing
For the sauce
- 1 cup (240 ml) Madeira
- 2 cups veal demi-glace (commercially prepared or see recipe below)
For the grits
- ¼ cup melted butter
- Salt and pepper
- 4 1/2 cups milk
- 2 cups quick white grits
- 6 ounces goat cheese, crumbled
For the stuffing and quail
- Fill and preheat the SousVide Supreme to 154F/68C
- In a medium sauté, over medium heat, add 1 tablespoon (15 ml) of the olive oil and 2 tablespoons (28 g) of the butter. When the oil and butter is hot, add the onions, carrots, and celery. Season with salt and pepper. Sauté for 5 minutes and then add the garlic and cook for 1-2 more minutes. Transfer the vegetables to a bowl and set aside.
- In the same pan, add the remaining oil and butter over medium heat and sauté the mushrooms until soft, about 5 to 7 minutes. Combine the mushrooms with the vegetable mixture and set aside.
- Using a sharp knife, split the back of the quail down the middle and season them all over with salt, pepper and some Cajun seasoning.
- Divide the stuffing into fourths and form the mixture into round balls. Working with the quail, skin side down, place a ball of stuffing mixture into the center of each quail and wrap the quail around the stuffing.
- Put each quail into a cooking pouch and vacuum seal.
- Submerge the pouches in the water oven and cook for 20-30 minutes.
- Remove quail from pouches, pat dry.
- Finish by searing the quail breast side down, over medium high heat, in a skillet with a little butter for about 30 seconds.
For the sauce
- Brush each quail with the melted butter.
- Put the quail, breast-side down, into a saucepan over medium high heat and sear.
- Remove, set aside, and tent to rest.
- In the same saucepan, over medium heat, add the Madeira and bring the liquid to a boil; reduce by half, about 4 minutes, then add the veal demi-glace and simmer for another 2-3 minutes.
For the demi-glace
- 2 cans (14 ounces/420 ml) low sodium beef broth
- 2 large carrots, scrubbed, trimmed, peeled, and cut into 4 pieces
- 4 cloves garlic, peeled and cut in half
- Handful fresh Italian (flat-leaf) parsley
- 1/2 cup (120 ml) dry red wine
- 6 tablespoons (84 g) butter, cut into pats
- In a medium saucepan combine the broth, garlic, carrots, and parsley and simmer uncovered for about 1 hour and 15 minutes. Be sure to stir a few times while the sauce simmers.
- After an hour or so, when the mixture has been greatly reduced, add the wine and continue to simmer another 20 minutes.
- Add the butter and whisk until it is fully incorporated in the reduced broth and wine mixture. Voila! Demi-glace.
For the grits
- In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.
- Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm.
- To serve, spoon the grits in the center of each plate. Place two quails breasts on top of each plate of grits. Spoon the sauce over the quail.