Roulade of South Carolina Quail with Savoy Cabbage,Foie Gras, and Sage with Natural Juice
Elegant roulades of quail wrapped around truffles and foie gras are braised with cabbage and bacon. Smoky bacon also flavors the green lentils which serve as a base for the dish. Mushroom sauce and baby vegetables are the finishing touches.
Ingredients
- Sauce
- Quail Bones - crushed bones of 4 quail
- Carrot - 1, cut in small cubes
- Celery Stalk - 1, cut in small cubes
- Onion - 1/2, cut in small cubes
- Garlic Clove - 1, minced
- Bay Leaf - 1
- Thyme Sprigs - 1
- Sage Leaf - 1
- Chicken Stock - 3 cups
- Salt and freshly ground pepper to taste
- Olive Oil - 2 teaspoons
- Unsalted Butter - 1 teaspoon
- Sage - 1/2 teaspoon
- Italian Parsley - 1/2 teaspoon
- Garnish
- Unsalted Butter - 1 tablespoon
- Baby Carrots - 4, blanched
- Baby Turnips - 4, blanched
- Sage Leaves - 8
Instructions
To prepare the sauce: Preheat the oven to 375 F. Spread the quail bones and the diced carrots, celery, onions, and garlic in a roasting pan and roast until lightly browned, 20 to 30 minutes. Put the roasted bones and vegetables in a pot. Add the bay leaf, thyme, sage, chicken stock. Bring to a boil, reduce the heat to medium-low, skim, cover, and cook about 20 minutes. Strain through a fine-meshed sieve into a saucepan. Taste and correct seasoning with salt and pepper if necessary. Stir in the olive oil and butter. Set aside; keep warm.
To prepare the lentils: Put the lentils in a saucepan with the chicken stock and bacon strip. Bring to a boil over high heat; reduce heat to medium, cover, and cook 20 to 25 minutes. Drain any liquid which is left and set the lentils aside; keep warm.
To make the roulades: Bring a pot of lightly salted water to a boil and add the cabbage leaves; cook for 1 minute. Remove, plunge into ice water, drain, and dry on a towel. Fold the leaves in half along the ribs.
Place the breasts between two pieces of plastic wrap. Flatten with a pounding block or other blunt, heavy object. Unwrap and season with salt and pepper. Place 3 truffle pieces along one side of a flattened quail. Cut a piece of foie gras in half and put on top of the truffle slices. Top with another 3 pieces of truffle. Roll the quail around the truffles and foie gras. Wrap a cabbage leaf around the quail. Wrap a piece of bacon around the quail packet.
Preheat the oven to 450 F. Heat 1 teaspoon of olive oil in a large ovenproof saute pan or skillet over medium heat. Place the quail packets in the pan and cook until the bacon has rendered its fat and has crisped. Drain the bacon fat. Add 3/4 cup of the stock and the sauteed mushrooms, sage, and Italian parsley. Cover loosely with foil and place in the oven for 5 to 7 minutes.
To finish: Place the lentils over medium heat and add a tablespoon of the stock; warm through. Place the stock over medium heat; add the remaining sage and parsley. Cook until reduced by one third. Melt the butter in a small saute pan over medium heat and put the baby carrots and turnips in the butter; warm through.
To serve: Mound lentils in the center of each warmed serving plate. Slice the roulades diagonally into 4 pieces and arrange the pieces against one side of the lentils. Pour mushroom sauce around the lentils. Place one baby carrot and one baby turnip on each plate. Garnish each with 2 sage leaves.
