GRILLED QUAIL WITH FENNEL & SWEET POTATO RISOTTO TOPPED WITH CRISPY KALE
12/06/18 — Heydon Hatcher
Recipe by Taylor Byrd. Photos by Rosso & Flynn.
Marinate Quail 2 -24 hours in refrigerator
Remove excess oil, citrus peels, and garlic
Season quail with salt, black pepper, and Aleppo pepper
Grill, on high heat, approximately 3-4 minutes per side
Rest the quail for 5 minutes. Cut into quarters by slicing it in half lengthwise and then cutting
the breast in half between the wings and back legs.
Add rice. Toast until slightly fragrant. Approx 2 minutes.
Add garlic. Cook for 30 seconds.
Add wine to pot to deglaze the pan. Cook until the wine has reduced by more than half while stirring constantly.
Add 1 C chicken stock, stirring constantly, until the stock is absorbed by the rice. Repeat this process with the remaining liquid until a creamy texture is reached and the rice is cooked through but still has structural integrity. Note: Additional stock/liquid may be needed to reach final product
Add parmesan and butter. Stir to incorporate. Taste and season with salt to desired level.
Peel and cube sweet potato to ½ - ¾ inch pieces.
Toss potato in extra virgin olive oil and kosher salt (1 t)
Place potato on a lined baking tray and roast for approximately 20-25 minutes or until a gentle golden color is reached and the potatoes are just cooked through
Remove from pan and set aside
Remove leaves from the stalk.
Heat 1/4 inch of grapeseed oil in a saute pan over high/med high heat
Fry kale 30 seconds on each side
Remove from oil and drain on paper towel
Season with salt immediately
Place ¼ sweet potato cubes in small groups around the outer rim of the risotto
Place quail on top of risotto
Top with 1 T spiced seeds
Squeeze a few drops of fresh lemon juice on the quail
Add a generous pinch of crispy kale
Top with a 6-8 fronds
Sprinkle small pinch of flaked sea salt
Marinate quail (2-24 hours before cooking)
**1 Hour Prior to Grilling Quail**
Pick fennel fronds
Cut Sweet Potato
Clean & remove kale leaves from stalk. Pat dry
Toast sunflower seeds. Season. Remove from pan
Cut onions, fennel, & garlic
Preheat oven
Start cooking risotto
**After second cup of stock (approx halfway thru cooking process)**
Season and roast sweet potatoes in oven
Remove quail from the fridge, remove excess marinate, & rest at room temp on tray
Finish cooking the risotto. (Can gently reheat if needed by the time quail is ready)
Remove sweet potatoes, set aside (cook times may vary depending on size)
Heat pan and oil. Fry kale. Drain on towel lined tray. Season
Season & grill quail. Rest. Cut
Plate
Quail Marinade
- Extra Virgin Olive Oil – ¾ C
- Garlic (minced) – 4 cloves
- Lemon Peel – 1 whole zest
- Orange Peel – 1 whole zest
Marinate Quail 2 -24 hours in refrigerator
Remove excess oil, citrus peels, and garlic
Season quail with salt, black pepper, and Aleppo pepper
Grill, on high heat, approximately 3-4 minutes per side
Rest the quail for 5 minutes. Cut into quarters by slicing it in half lengthwise and then cutting
the breast in half between the wings and back legs.
Risotto
- Arborio Rice – 1C
- Chicken Stock – 4 C
- Parmesan Cheese – 1 C
- White Wine – ½ C
- Butter – 2 T
- Kosher Salt – to taste
- Fennel (sliced thin) – 1 med/lg bulb
- Fennel Fronds (picked) – ¼ C
- Sweet Potato (peeled and cubed) – 1 ea
- Onion (minced) – ½ med/lg
- Garlic (minced) – 1 clove
- Grapeseed Oil – 1 T
Add rice. Toast until slightly fragrant. Approx 2 minutes.
Add garlic. Cook for 30 seconds.
Add wine to pot to deglaze the pan. Cook until the wine has reduced by more than half while stirring constantly.
Add 1 C chicken stock, stirring constantly, until the stock is absorbed by the rice. Repeat this process with the remaining liquid until a creamy texture is reached and the rice is cooked through but still has structural integrity. Note: Additional stock/liquid may be needed to reach final product
Add parmesan and butter. Stir to incorporate. Taste and season with salt to desired level.
Sweet Potato
Preheat oven to 425 FPeel and cube sweet potato to ½ - ¾ inch pieces.
Toss potato in extra virgin olive oil and kosher salt (1 t)
Place potato on a lined baking tray and roast for approximately 20-25 minutes or until a gentle golden color is reached and the potatoes are just cooked through
Remove from pan and set aside
Crispy Kale
Wash, pat dry.Remove leaves from the stalk.
Heat 1/4 inch of grapeseed oil in a saute pan over high/med high heat
Fry kale 30 seconds on each side
Remove from oil and drain on paper towel
Season with salt immediately
Spiced Sunflower Seed
- Sunflower Seed: ¼ C
- Kosher Salt: ½ t
- Aleppo Pepper: ½ t
- Cayenne: ¼ t
Plating
Spoon ¾ C risotto into a bowlPlace ¼ sweet potato cubes in small groups around the outer rim of the risotto
Place quail on top of risotto
Top with 1 T spiced seeds
Squeeze a few drops of fresh lemon juice on the quail
Add a generous pinch of crispy kale
Top with a 6-8 fronds
Sprinkle small pinch of flaked sea salt
Step By Step Guide
Make quail marinade and remove quail from packagingMarinate quail (2-24 hours before cooking)
**1 Hour Prior to Grilling Quail**
Pick fennel fronds
Cut Sweet Potato
Clean & remove kale leaves from stalk. Pat dry
Toast sunflower seeds. Season. Remove from pan
Cut onions, fennel, & garlic
Preheat oven
Start cooking risotto
**After second cup of stock (approx halfway thru cooking process)**
Season and roast sweet potatoes in oven
Remove quail from the fridge, remove excess marinate, & rest at room temp on tray
Finish cooking the risotto. (Can gently reheat if needed by the time quail is ready)
Remove sweet potatoes, set aside (cook times may vary depending on size)
Heat pan and oil. Fry kale. Drain on towel lined tray. Season
Season & grill quail. Rest. Cut
Plate