Recipe - Roast Quail With Juniper Berries Iii (Quail)

Gorgonzola Polenta **
Cranberry Relish **

QUAIL
12 Quail, necks and feet
removed
6 sl Pancetta, thin, (Italian
drycured unsmoked bacon)
coarsely chopped OR
6 sl Bacon, coarsely chopped
12 Sage, leaves, fresh OR
One half teaspoon Sage, dried
One fourth cup Oil, olive
36 Juniper, berries, toasted
in dry skillet for 5
minutes
Salt (to taste)
Pepper (to taste)
One fourth cup Gin
One half cup Wine, white, dry
2 cup Stock, Veal **

** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry
Relish.

Preheat your oven to 450 F. Holding quail, breast up, tuck wing
tips under. Place a little of the pancetta, a sage leaf, and 2
juniper berries in the cavity of each bird. Sprinkle the cavity and
outside of each bird with a little salt and pepper. Push each leg
joint downward and fasten it to the carcass with a toothpick, pushing
1 toothpick through both legs.

Heat the olive oil in a large heavy skillet over very high heat.
Arrange birds in pan, breasts down. Saute, shaking pan occasionally
until breasts are lightly golden, 2 to 3 minutes. Place the skillet
in the oven and roast 5 to 6 minutes. Use tongs to turn birds'
breasts up and continue to roast until golden brown, about 6 minutes.
Remove the skillet from the oven and transfer the quail to 6 warm
serving plates; keep warm while preparing sauce.

Discard any fat from the skillet and place the pan over
mediumhigh heat. Deglaze the skillet, adding the gin and wine,
scraping up any browned bits in a pan. Add your stock and boil gently
until reduced enough to coat a spoon lightly. Stir in the remaining
juniper berries, adjust your seasonings, and pour this over the birds.
Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip