Watch here: https://www.instagram.com/tv/CVnz4c8pT54/ 

Here’s the recipe to follow along:

Quail Mise En Place :

1 whole royal quail
200g coarse salt
2 rosemary(fresh)
2 thyme(fresh)
5g juniper berries
10g Quebec garlic(peeled)
2g long peppercorns

Method:

Rinse quail in cold water and pat dry. In a blender place salt, herbs, garlic and spices and blend until combined. In a bowl coat the quail with infused salt and reserve in the fridge for 30min to extract moisture and season the quail. After 30 min, rinse off salt and remove legs. Reserve legs for a later cooking method. Remove the quail breasts and reserve in the fridge for a later cooking method. Reserve the carcass in the fridge for a later cooking method.

Cabbage Mise En Place :

1 green cabbage
200ml St-Elias EVOO
SQ salt
SQ black pepper
100ml white wine
1 Quebec garlic(peeled)

Method:

Wash the cabbage in water and dry. Peel the outer layers to remove the tougher leaves and discard. Once the green leaves are visible, continue to peel and reserve leaves in a bowl. Once peeled down to the core, chop finely with garlic and place in a pot with St-Elias EVOO. Cook on low heat until wilted and translucent, season with salt and pepper to taste. Place a pot of water seasoned with salt until it tastes like the ocean and blanch the cabbage leaves for 1 min until slightly wilted. Remove from water and place into an ice bath to cool. Remove cabbage from ice bath and oil with St-Elias EVOO and reserve on a tray in the fridge for a later cooking method.

Garlic Puree Mise En Place :

2 heads Quebec garlic(peeled)
200ml St-Elias EVOO
200ml 3.25% milk
SQ salt

Method:

In a small pot place garlic and cover with St-Elias EVOO and put on medium high heat to blanch the garlic for 10min. Remove pot from heat and strain garlic into sieve and reserve garlic infused EVOO for a later cooking method. Place the blanched garlic back into the pot and cover with milk. Cook on medium low heat for 10min. Remove from heat and strain. Place cooked garlic into STOKES BLENDER and cover with infused garlic milk. Blend on high until silky texture. Season to taste with salt, pass through a strainer to remove any sediment and reserve in a small container for later cooking method.

Sauce Mise En Place :

1 quail carcass
2 Quebec garlic(chopped)
2 french shallots(chopped)
2g juniper perries
1 bay leaf
1 thyme(fresh)
1 Birria Moretti(473ml)
100ml red wine vinegar
1L chicken stock
15ml flour
45ml St-Elias EVOO
SQ salt
SQ black pepper

 Method:

In a heavy bottomed pot on medium heat with St-Elias EVOO, place the quail carcass and roast until a golden brown coloration is evenly seen throughout the carcass. Add in garlic and shallots to deglaze the cooking sugars from the quail carcass. Cook on medium low heat until shallots and garlic are transluscent, Deglaze with red wine vinegar and reduce until dry, then add in Birria Moretti and reduce by half. Add in flour and mix until a paste forms then add in chicken stock and bring to a boil. Once boiling reduce to a medium low heat and place aromatics and infuse for 15min. Remove from heat and strain into a small saucepot and rectify seasoning as needed with salt and pepper. Reserve for later cooking method.

Quail leg Mise En Place:

2 quail legs
100ml garlic infused St-Elias EVOO

Method:

Place quail legs in a Sous-Vide bag with garlic infused St-Elias EVOO and seal. With the STOKES THERMOCIRCULATOR set temperature to 85*C and cook for 2h. Remove from sous-vide bag hold on a plate at room temperature. 

Quail Breast Mise En Place :

2un quail breast
30g foie gras
1green cabbage leaf(blanched)
1 phylo dough sheet
SQ salt
SQ black pepper
20ml St-Elias EVOO

Method:

In a small pan on medium high heat sear quail breasts to a golden brown on both sides and reserve on a tray to rest. On a small board lay down a piece of blanched green cabbage. In a small pan sear foie gras on both sides for a nice golden brown sear on both sides and reserve. Place quail breast on cabbage then place foie gras then the second quail breast. Wrap in the cabbage to make a parcel. Then lay down a phylo dough sheet and wrap the cabbage parcel. Reserve for later cooking method.

Place sauce on the stove on medium low heat. In a small plastic container microwave 100ml of puree on high for 30 seconds. Take sauté cabbage and place in a siphon with 2 CO2 chargers to create a carbonated effect. In a small container microwave 30ml of sauté carbonated cabbage for 30 seconds on high heat. In a small pan with 30ml of garlic oil roast quail legs until golden brown and reserve. In a small pan with 30ml St-Elias EVOO on medium high heat sear all sides of phylo dough parcel until golden brown and place in preheated 400*F oven for 2min. Remove from oven and reserve.

For Plating:

Cut the phylo parcel in half and place in the middle of the place, dollop puree next to parcel, place quail leg lying on phylo parcel, sauce next to the phylo parcel. Garnish with mustard greens seasoned with garlic infused St-Elias oil.

If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. Bon  Appetit!