Mandarin Quail with Blood Oranges and Baby Greens
Bright blood oranges combine with plum wine and ginger to create an oriental taste for glazed quail over greens. Served in smaller portions, it could become an appetizer. Try the same glaze with chicken; it’s equally delicious.
Ingredients
- Semi-boneless Quails - 4
- Chili Pepper Flakes - 1 teaspoon
- Garlic Cloves - 2, minced
- Olive Oil - 2 tablespoons
- Blood Orange Sauce
- Dry white wine - 1 cup
- Plum Wine - 1/2 cup
- Blood Orange Juice - 2 cups (juice of 9 - 10 oranges)
- Garlic Cloves - 2, sliced
- Ginger - 3 slices, 1/4-inch thick
- Shallots - 6, diced
- Duck Demi-glace (see Basics) - 1/2 cup, or strong chicken stock
- Butter - 1 tablespoon
- Honey (optional)
- Orange Vinaigrette
- Orange Juice - 2 cups
- Jalapeno Peppers - 1/4, minced
- Clove Garlic - 1, minced
- Shallot - 1 large, minced
- Fresh Ginger - 1/2-inch piece, minced
- Red Wine Vinegar - 1/4 cup
- Olive Oil - 1 cup
- Salt and freshly ground black pepper to taste
- Batter
- Rce Flour - 1 cup
- Cold Water - 1 cup
- Salt and freshly ground black pepper to taste
- Baby Mixed Greens - 4 cups, loosely packed
- Red Onion - 1/2, cut in very thin slices
- Carrot - 1 large, julienned
- Endive Leaves - 12
- Blood Oranges - 2, segmented
- Peanut or Vegetable oil - 4 cups
Instructions
To prepare the quail: Quarter the quails and sprinkle with chili pepper flakes, garlic, and olive oil. Cover with plastic wrap and refrigerate; this can be done up to one day ahead.
Combine the white wine, plum wine, garlic, ginger, and shallots in a 2-quart saucepan and bring just to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 1/2 cup. Stir in the blood orange juice and simmer to reduce again by half. Add the stock and simmer to reduce by half, until it becomes syrupy and coats the back of a spoon. Stir in the tablespoon of butter. If it is too bitter to your taste, stir in a little honey to sweeten it.
To make the vinaigrette: Combine the orange juice, jalapeno, garlic, ginger, and shallots in a medium skillet or saute pan and simmer until reduced to about 3 tablespoons of liquid; it will resemble orange marmalade. Set aside to cool. When cool, combine the orange reduction with the vinegar, salt, and pepper. Slowly whisk in the olive oil and adjust seasoning to taste.
To cook the quail: Combine the rice flour, water, salt, and pepper in a bowl. Whisk until smooth. Heat the peanut oil to 350 F in a deep-fat fryer or large heavy saucepan. Season the quail with salt and pepper. Dip a quail quarter into the rice flour batter. Using tongs, hold the quail by the small bones and dip one-half way into the hot oil for 10 seconds, then place in the hot oil to fry (this keeps the quail from sticking to the bottom when first dropped into the oil). Do this as quickly as possible so all the pieces cook evenly, or fry in two batches. Fry until golden brown, about 4 minutes. Remove from oil using tongs or a slotted spoon and drain on paper towels.
To serve: Place 3 endive leaves on each plate, and place an orange segment on each leaf. Toss the greens, onions, and carrots with the vinaigrette. Divide among the plates. Warm the sauce over medium heat and turn the quail in the sauce to coat. Make a nest in the center of the greens on each plate and place quail pieces on top. Pour a large tablespoon of sauce over each dish.
