Roasting Oven Environment
- 4 semi boneless quail, split down the back, thoroughly dried
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1/2 cup farro
- 4 cups water
- 1 teaspoon kosher salt
- 4 ounces mild Italian sausage
- 1 tablespoon extra virgin olive oil
- 1/4 cup carrot, small dice
- 1/4 cup celery, small dice
- 1/4 cup leek, small dice
- 1/3 cup white wine
- 2 tablespoons pine nuts
- 2 tablespoons dried cranberries
- 1 tablespoon chopped Italian parsley
- 1 egg, lightly beaten
- 1 tablespoon shallot, minced
- 1/2 cup port
- 1/2 cup chicken stock
- 1/4 heavy cream
- Salt and pepper to taste
Bring the water and salt to a boil in a small saucepan. Add the faro and cook for 20 minutes or until tender. Drain and set aside to cool.
During the perimeter burn, place a small sauté pan with the sausage into the mouth of the oven. Cook for about 2 minutes, breaking into small pieces with a spoon, until just cooked through.
Scoop sausage out of the pan and place in bowl to cool. Add the oil, carrots, celery and leeks to the pan. Place back into the oven and sauté for about 5 more minutes or until softened. Add the wine and cook for 2 to 3 more minutes, scraping up browned bits on the bottom of the pan, until completely reduced. Set aside to cool.
When the filling ingredients are cool, add the pine nuts, cranberries, parsley and beaten egg. Stir to thoroughly combine.
Lay the quail on a cutting board with the breast side down. Add a tablespoon of filling onto each quail, fold over and skewer closed with a toothpick. You will have left over filling, see note.
Place a sauté pan large enough to hold all 4 quail in the oven, heat for 5 minutes. Add the oil and place the quail breast side down into a hot pan. Cook for 6 to 7 minutes or until the breast is nicely browned. Gently turn over and continue to cook for 3-4 minutes.
Remove quail from sauté pan to a plate and loosely cover with foil.
Pour all but 1 tablespoon of oil out of pan and add the shallots. Place into oven and sauté for about 1 minute. Add the port and return to the oven. The port may ignite, if so, just allow to cook until the flame diminishes. Cook for about 2 minutes more or until the port is reduced by 3/4. Add stock and cook for 3 more minutes, add cream and cook until thickened, about 4 minutes.
Remove from oven, taste for seasoning, adding salt and pepper to taste.
To serve, pool sauce on a plate and top with the quail.
Note: Place left over filling into a small casserole dish with a 1/4 cup of chicken stock. Cover with foil and heat in oven for about 15 minutes or until hot.