Entrée: France – Caille Sautée (Pan-Seared Quail with Porcini Cream Sauce and Apricot Compote)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

4 whole quails, patted dry
1 oz / 25–30 g dried porcini mushrooms
6–8 dried apricots (or fresh if available)
1 small shallot, minced
1 clove garlic, minced
3 tbsp (50 ml) brandy or Madeira (optional)
2 / 3 cup (150 ml) chicken stock
1 / 3 cup (100 ml) heavy cream
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
1 tbsp lemon juice
Salt to taste
Freshly ground black pepper to taste
Fresh thyme sprigs

Instructions

1. Make the apricot compote: chop apricots and simmer with 2–3 tbsp water, sugar and lemon juice over low heat until softened and slightly jammy, about 8–10 minutes. Set aside and keep warm.
2. Rehydrate porcini in 100–150 ml hot water for 15–20 minutes; drain and reserve liquid. Chop mushrooms.
3. Season quails with salt and pepper. Heat oil and 1 tbsp butter in a heavy skillet over medium‑high heat. Sear quails breast‑side down until golden, 3–4 minutes, then turn and brown all over. Reduce heat and cook 6–8 more minutes (or finish in a 180°C/350°F oven 6–8 minutes) until done.
4. Remove quails to rest on a warm plate. In the same pan, add shallot and garlic and sauté until translucent.
5. Add chopped porcini, deglaze with brandy (careful with flames) or a splash of stock, then add chicken stock and 2–3 tbsp reserved porcini liquid. Simmer to reduce slightly.
6. Stir in cream and simmer until sauce coats the back of a spoon; whisk in remaining butter, adjust seasoning and add a sprig of thyme.
7. To serve: spoon porcini cream sauce on plates, place quail on top and add a spoonful of apricot compote alongside for contrast.