The Recipe Thread [tm--CajunCook]
I need a good recipe for both quail and duck. Any suggestions?
Quail:
Marinate whole cleaned split quails in left over pickle juice and crushed garlic for an hour. Dredge in cornmeal batter and fry. Serve only with chunky garlic mashed potatoes. If you wanna be fancy, make a jalapeno and lime burre blanc and drizzle over both.
Duck:
Get you a good duck. Force feed him till his liver nearly explodes. Butcher and remove liver. Chill duck liver while you prepare the following:
Reduce EXPENSIVE balsamic vinegar to a thick gooey paste and set aside. You only need a fed drops per serving.
Chop up a bunch of lemons and boil in sugared water to make a simple syrup. Add orange blossom honey and reduce to candy stage then set aside and keep warm.
Slice one loaf of Reising's French Bread into 1/4" diagonal slices - cracker sized. tumble in garlic butter then broil to form a garlic crouton/cracker. Do only one side now. Make extras to snack on while drinking beer.
Slice liver into 1/2-3/4" slices big enough to top cracker, but remember that the fatty liver shrinks so be generous. Preheat saute pan to med hi and dust liver with a tiny bit of flour. Sear on each side to brown - just a few seconds - then remove and set aside on drying rack. (Reserve duck liver fat for later fun)
Drink 2 beers.
Retrieve crackers and top with lemon/honey candy goo then pop in broiler to melt candy. Set aside to cool.
Top lemon/honey/garlic cracker with slice of liver and drizzle a tiny bit of candy over the top to make candy web yummies. Drizzle a few drops of the reduced balsamic syrup over the liver and cracker and serve over a mesculine salad with salt pepper and berry viniagrette.
Goes well with Champagne and an all expenses paid trip to the cardiologist. Enjoy!