Yield: 12 servings.
Onion-Cumin Jus:
4 tsp. cumin seed, lightly toasted
1⁄4 cup butter, unsalted
2 cups yellow onions, thinly sliced
1 tsp. salt
1⁄2 tsp. black pepper, freshly ground
1 Tbsp. garlic, fresh minced
2 tsp. thyme, fresh minced
2 tsp. honey
4 tsp. sherry vinegar
1⁄4 cup chicken demi glace (reduced stock)
21⁄2 cups quail or chicken stock, unsalted
Quail:
1⁄2 tsp. cumin seed
2 tsp. salt
1 tsp. black pepper, fresh ground
24 quail, whole (3-4 oz. each)
* * *
as desired for serving, cooked couscous
as desired for serving, vegetable of choice
In heavy saucepan, combine cumin seed, butter, onions, salt, pepper and garlic. Cook over low heat until onions are soft and pale golden brown, about 10-15 minutes. Add thyme, honey, vinegar, chicken demi glace and stock. increase heat and bring to a boil. remove from heat and puree in blender until smooth. Set aside and hold warm, or cool and refrigerate for later use.
Preheat oven to 400°F. in small bowl, combine cumin seed, salt and pepper. Pat quail dry, sprinkle lightly with seasoning blend. Place quail in pan and cook for 10 minutes or until done.
To serve: Place two prepared quail on one cup of cooked couscous. Drizzle with sauce and arrange vegetable around quail.
NATIONAL ONION ASSOCIATION
