Roast Quail with Porcini Gravy and Herb Roasted Vegetables


This impressive, dinner party worthy dish from Chef Dustin Gallagher features all the flavours of a classic turkey dinner. You can order deboned quail from your butcher. Don't be too alamed by the number of steps involved in preparing the quail; the results are a deeply bronzed crispy skin with a moist, tender bird and well worth the effort! 


We've used baby vegetables here, but you can certainly use regular sized vegetable and cut them into smaller pieces instead.


4 quails, deboned
4 thin metal or bamboo skewers
as needed salt and peppper

3 slices white sandwich bread, crusts removed, diced and very lightly toasted
3 tbsp butter
1/2 onion, diced
1 stalk celery, diced
1 tbsp fresh sage, chopped
1 tsp fresh thyme leaves, chopped
5-6 small white button mushrooms, quartered
1/2 cup maple syrup
3 tbsp bourbon
3 tbsp apple cider vinegar
1/2 tsp salt
Porcini Gravy
1 1/2 oz dried porcini mushrooms
1 cup warm water
2 tbsp olive oil
1 shallot, minced
1 cup red wine
1 cup chicken stock
1 tbsp butter, room temperature
1 tbsp flour
Herb Roasted Vegatables
total 6 cups assorted combination of baby carrots, new potatoes, pearl onions, baby zucchini, etc., or regular sized vegetables, cut into smaller bite sized pieces
2 tbsp butter
2 tbst olive oil
2 sprigs thyme
2 sprigs rosemary
to taste salt and pepper
to finish chopped parsley and chives


For Quail
  1. Preheat oven to 400F.
  2. Prepare stuffing: In large pan, melt butter and saute onion, celery and button mushrooms until soft and cooked through, about 5 minutes. Let cool. In medium bowl, combine diced bread, chopped herbs and cooled vegetables. Season with salt and pepper and set aside.
  3. Stuff quail: Pat quail dry. Place skin side down and season inside with salt and pepper. Place about 2-3 tbsp of stuffing in center of each quail and pinch together outermost edges to reform quail shape. Using thin metal or bamboo skewer, weave through and secure shape, making sure stuffing is secure. (You can use your hands to reshape quail at this point if needed.)
  4. Blanch quail: Bring a large pot of water up to a boil. Gently place quail, one at a time, into water for about 20 seconds. Transfer immediately to a wire rack over a baking tray. (This step tightens up the skin and ensures that the glaze will coat it nicely.)
  5. Glaze and roast quail: Combine maple syrup, bourbon, apple cider vinegar and salt in a small bowl and whisk.  Spoon glaze over blanched quail, and roast for until dark golden, about 10- 15 minutes. Let rest. 
For Porcini Gravy
  1. Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
  2. Heat oil in heavy large saucepan over medium-high heat. Add shallot and thyme sprigs; sauté until light golden.  Add red wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add mushrooms and stock. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced slightly.
  3. Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
For Herb Roasted Vegetables:
  1. Blanch each vegetable seperately until tender crisp. Toss together with olive oil, thyme, rosemary, salt and pepper to taste, and place in a greased roasting pan. Dot butter over and roast in a 375F oven until golden, tossing occasionally, about 15-20 mins. Keep warm. Just before serving, toss with fresh chopped parsley and chives.

Yield: Serves 4


Video: Roast Quail with Porcini Gravy and Herb Roasted Vegetables

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