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Crispy Quail
with Cherry Port Sauce paired with ZD Cabernet Sauvignon, Napa Valley Chefs Mitchell and Steven Rosenthal |
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| 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 |
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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. Serve with ZD Cabernet Sauvignon |
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