…with Maderia Reduction and Goat Cheese Grits
On the 4th Day of Christmas, my SousVide Supreme gave to me... 4 Calling Birds!
INGREDIENTS
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 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
INSTRUCTIONS
For the stuffing and quail
2. 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.
3. 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.
4. 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.
5. 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.
7. Submerge the pouches in the water oven and cook for 20-30 minutes.
8. Remove quail from pouches, pat dry.
9. 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
1. Brush each quail with the melted butter.
2. Put the quail, breast-side down, into a saucepan over medium high heat and sear.
3. Remove, set aside, and tent to rest.
4. 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
1. 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.
2. After an hour or so, when the mixture has been greatly reduced, add the wine and continue
to simmer another 20 minutes.
3. Add the butter and whisk until it is fully incorporated in the reduced broth and wine mixture.
Voila! Demi-glace.
For the grits
1. 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.
2. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from
the heat and keep warm.
3. 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.
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