Equipment
Ingredients
quail and marinade
- 4 quail
- 2 garlic, minced
- 6 g rosemary, fresh leaves
- 55 ml olive oil
- 20 ml lemon juice
- 2 g salt
- 1 g black pepper
porcini sauce
- 28 g dried porcini mushrooms
- 720 ml water, hot
- 15 g unsalted butter
- 15 ml olive oil
- 45 g prosciutto, minced
- 1 garlic, minced
- 4 fresh mushroom caps, sliced
- 5 ml lemon juice
Nutrition (per serving)
Method
Pat the quails dry with paper towels. Cut each bird along the backbone and press down firmly to open them flat.
In a bowl, whisk together 2 minced garlic cloves, rosemary, 55ml olive oil, and 20ml lemon juice. Add the quails, coat them thoroughly, and marinate at room temperature for 2 hours.
Submerge the dried porcini mushrooms in 720ml hot water for 30 minutes. Remove the mushrooms, rinse under cold water, and squeeze dry. Strain the soaking liquid through a coffee filter and set aside.
Heat 15ml olive oil and 15g butter in a skillet over medium heat. Add the remaining minced garlic, the rehydrated porcini, and minced prosciutto, sautéing until the garlic turns golden.
Pour the reserved porcini soaking liquid into the skillet. Simmer the mixture, stirring occasionally, until the liquid has almost completely evaporated, which should take about 15 minutes.
Add the sliced fresh mushroom caps to the skillet. Cook for 5 to 7 minutes until tender, then season with lemon juice, salt, and pepper to taste; keep the sauce warm.
Preheat the grill. Grill the quails skin-side down first, turning once or twice and basting with the marinade, for approximately 10 minutes until the internal temperature reaches 74°C (165°F).
Place the grilled quails on serving plates and spoon the warm porcini sauce around the birds.
Chef's Notes
- Ensure your quail are thoroughly patted dry before grilling. This is crucial for achieving crispy skin, a hallmark of perfectly grilled poultry.
- When rehydrating porcini mushrooms, don't discard the soaking liquid. Straining it carefully through a fine-mesh sieve or coffee filter removes grit and provides an intensely flavorful base for the sauce.
- For even cooking on the grill, consider spatchcocking the quail. This flattens the bird, allowing it to cook more uniformly and reducing the risk of unevenly cooked sections.
- Taste and adjust the seasoning of the porcini sauce at the very end. The saltiness of the prosciutto and the reduction of the liquid can concentrate flavors, so a final check is essential.
Storage
Refrigerator: 3 days — Store sauce and quail separately for best results.
Reheating: Reheat sauce gently on the stovetop; warm quail in a 150°C (300°F) oven until heated through.
