Chef Lorna Murdoch,
Black currant sauce is very good with game meats like quail, duck and venison. Quail can be purchased whole or deboned. The first note is the vinous aroma of balsamic and black currant. The thick fruity sauce balances nicely with the earthy dark meat of the quail. The peppery notes of arugula harmonize with the sweet piquant melody of the dijon.
1 /2 tsp dijon mustard
2 Tbsp natural apple cider vinegar
1/2 cup olive oil
2 quails, deboned if desired
2 Tbsp canola oil
3/4 cups black currants
2 cups arugula
2 cups demi glace
1 tsp balsamic vinegar
side vegetables as desired
1. Combine mustard, vinegar and olive oil in blender until smooth.
1. Tie quail as shown in photo.
2. On stovetop in an oven-proof saucepan heat canola near smoking point. Sear quail one minute each side.
2. Place pan in 400º preheated oven until medium rare, approx 5 minutes.
3. Bring the demi glace to a boil adding the berries, gin and vinegar at the last minute.
5. Assemble the vegetables and arugula on a warmed plate.
6. Generously sprinkle the arugula with the dijon dressing. Place quail and spoon berry sauce over top.
Yield 2 cups sorbet