Ingredients:

For Quail
6 each Quail (quartered and partially deboned)
½ cup Rice Flour
½ cup Corn starch
1 cup Water
taste Salt and Pepper

 

For Cherry port sauce:
3 cups Port
1 ½ cups Red wine
½ cup Dried cherries
1 piece Ginger (small)
1 each Orange (zested)
½ cup Veal demi

 

 

Directions:

Preparation of Quail:

In a mixing bowl, mix flour and corn starch together. Add water to desired consistency. Season with salt and pepper. Please note that the batter should be a little thin. Coat quail with batter and fry in peanut oil at 350 degrees for 4-5 minutes.

Preparation of Port Sauce:

Soak cherries in port wine for one hour. Reduce port, red wine and cherries to half. Add demi and reduce slowly to desired consistency. To finish steep in ginger and orange zest. Season with red wine vinegar, salt and pepper

For assembly:

Place the crispy quail on a bed of micro greens. Drizzle cherry port sauce over dish and garnish with crispy ginger

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