I started off here by breaking down my quail which can be a bit daunting. These birds are really small and can be difficult to work with, it takes some patience. The breasts, like the rest of the bird, are little so I employ a technique that fuses both of them into one. I removed the bone from one and placed it on top of the other. I vacuum sealed the breasts and chilled them which somehow causes two to become one. I then cooked them in the bags in a water bath at 145 degrees for 15 minutes. Cooking them like this, "sous-vide" ensures that the entire breast is a perfectly pink medium rare. I finished the breast by searing them to crisp up the skin and then glazing them with soy sauce and peach nectar.
I made the puree by cooking diced peaches with onion and garlic in some cane vinegar. I blended the peaches with butter and heavy cream. At the same time I cooked diced sweet potatoes in water, vinegar and bourbon with whole five spice. I added the peach puree to the sweet potatoes (after draining and discarded spices) and blending it all.
I cut some small skin-on pieces of peach and tossed them in sesame oil. I roasted them in a 400 degree oven for about 10 minutes. I boiled whole edamame pods and removed the beans. I then sauteed these pork fat just before serving. The sauce is a quail jus, made with the bones which I roasted, that was reduced to a syrupy consistency. I finished the plate wit
Quail - Griggstown Farm
Sustainably Raised Peaches - Three Springs Farm
Organic Edamame - Queen's Farm
Organic Shiso - Queen's Farm
Organic Beauregard Sweet Potatoes - Culton Organics