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Honey Mustard Glazed Quail




Source of Recipe


Tribecca Grill , NYC


Recipe Introduction


with Choucroute and Spiced Apples
1 Boneless Quail
2 oz. Choucroute (see recipe for Lunch chicken)
2 slices Sautéed Granny Smith Apple
1 ½ oz. Mustard Jus (recipe to follow)
1 Tbsp. Honey Mustard Glaze (recipe to follow)


Mustard Jus

1 quart Duck Sauce
2 sprigs Thyme
1 quart Brown Chicken Stock
Salt & Pepper
3 oz. Dijon Mustard
3 oz. Butter

Method

1. Simmer all ingredients besides butter for ½ hour.
2. Whisk in butter, remove and cool.

Honey Mustard Glaze

12 oz. Truffle Honey
3 oz. Dijon Mustard

Method

1. Whisk together ingredients.


For Pick-Up
1. Sear apple on flat top.
2. Brush quail with glaze, season with salt & pepper and sear on flat top.
3. Take choucroute and heat up on flat top.
4. Before removing quail, brush again with glaze.
5. Place choucroute in middle of plate with 2 pieces of apple in back and place quail on top of each other.
6. Sauce the plate so it mirrors the whole plate, garnish with thyme sprigs and fresh thyme leaves.