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Grilled Quail and Black Mission Figs with Endive and Pinot Noir Verjus
GREAT CHEFS33Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups grapes (Pinot Noir, crushed unripened)
- 1 tsp. baker’s yeast
- 1 tsp. sugar
- 6 oz. apple (or pear eau de vie or cognac)
- sugar (to taste)
- 4 quails (semi-boneless ( reserve neck and wings tips))
- olive oil (to rub quails)
- salt
- freshly ground black pepper
- 4 pancetta (Italian bacon, thin slices or lean american bacon)
- herbs (Mixed, 1 tablespoon chopped parsley, thyme, tarragon, stemmed; reserve the stems)
- 6 black mission figs (split in half lengthwise)
- 1/3 cup balsamic vinegar
- 3 Tbsp. olive oil
- 3 Tbsp. pancetta (or chopped lean American bacon)
- quails (Reserved necks and wing tips of)
- 1 stem parsley (from, thyme, and tarragon)
- 2 Tbsp. butter
- 2 shallots (sliced)
- 1 cup wine (Pinot Noir)
- 1 cup rich chicken stock
- salt
- freshly ground black pepper
- 2 heads Belgian endive
- 1 Granny Smith apple (or Gravenstein)
- 2 Tbsp. walnuts (toasted, roughly chopped)
- 1 lemon (zest and juice of)
- 3 Tbsp. olive oil
- 1 Tbsp. chives (chopped or snipped)
- salt
- freshly ground black pepper
- 8 chopped chives
- 4 thyme sprigs
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