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    You are in: Home / Recipes / Clancy's Quail Recipe
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    Clancy's Quail

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Molly53's Note:

    This appetizing first course is the dish to impress! From the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of the Windsor Court Hotel, featured in The Louisiana New Garde television series.

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    Units: US | Metric

    Kumquat Relish


    1. 1
      Rub quails with salt and sugar mixture; let marinate 20 minutes.
    2. 2
      Slow smoke them over low coals for one hour.
    3. 3
      Remove the skin from one of the quail; gently remove allthe meat.
    4. 4
      Finely mince the meat and set to the side.
    5. 5
      Press the foie gras through a fine sieve; combine with cream and sherry or Madeira.
    6. 6
      Fold in the minced quail meat; season to taste with salt and pepper.
    7. 7
      To serve: Slice the meat off the remaining quail's breast; cut each side into 7 slices.
    8. 8
      Remove the bones from the carcass and re-form a breast with the foie gras mousse.
    9. 9
      Cover with reserved breast slices, overlapping on an angle (the breast should appear to be braided).
    10. 10
      Arrange the quail on a plate garnished with kumquat relish.
    11. 11
      To make the relish: Place the sugar in a skillet and cook to caramelize over medium high heat.
    12. 12
      When the sugar turns golden, add remaining ingredients and cook until sugar is melted and most of the liquid has evaporated (about 5 minutes).

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    Nutritional Facts for Clancy's Quail

    Serving Size: 1 (549 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1095.2
    Calories from Fat 505
    Total Fat 56.2 g
    Saturated Fat 17.6 g
    Cholesterol 266.7 mg
    Sodium 7524.9 mg
    Total Carbohydrate 91.4 g
    Dietary Fiber 9.8 g
    Sugars 77.8 g
    Protein 54.2 g

    The following items or measurements are not included:

    champagne vinegar

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