Name: Pan-Seared Quail with Grape and Port Reduction
Cuisine: American
Ingredients: 8 whole quail, cleaned and patted dry; 2 tbsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp grapeseed oil; 2 tbsp butter; 4 sprigs fresh thyme; *Grape and Port Reduction:**; 1 cup red seedless grapes, halved; 1/2 cup port wine (Ruby port preferred); 2 shallots, minced fine; 1 tbsp balsamic vinegar; 2 tbsp cold butter; 1 tsp fresh thyme leaves; Salt and white pepper to taste; *Restaurant-Quality Technique**; 1. **Preparation Phase** (45 minutes ahead):; - Season quail inside and outside with salt and pepper; - Bring to room temperature for even cooking; - Truss legs with kitchen twine for uniform shape; 2. **Reduction Preparation** (15 minutes):; - Sauté shallots until translucent; - Add grapes, cook until they begin to burst; - Add port and vinegar, reduce by two-thirds; - Strain through fine mesh, return to pan; 3. **Quail Searing** (8-10 minutes):; - Heat oil in large skillet over medium-high heat; - Sear quail breast-side down 4-5 minutes until golden; - Flip, add butter and thyme, baste continuously; - Cook to 165°F internal temperature; 4. **Sauce Finishing**:

1Setup & Prepare

2Ingredients

Shopping List

8 whole quail, cleaned and patted dry

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2 tbsp kosher salt

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1 tsp freshly ground black pepper

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3 tbsp grapeseed oil

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2 tbsp butter

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4 sprigs fresh thyme

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*Grape and Port Reduction:**

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1 cup red seedless grapes, halved

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1/2 cup port wine (Ruby port preferred)

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2 shallots, minced fine

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1 tbsp balsamic vinegar

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2 tbsp cold butter

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1 tsp fresh thyme leaves

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Salt and white pepper to taste

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*Restaurant-Quality Technique**

1. **Preparation Phase** (45 minutes ahead):

- Season quail inside and outside with salt and pepper

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- Bring to room temperature for even cooking

- Truss legs with kitchen twine for uniform shape

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2. **Reduction Preparation** (15 minutes):

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- Sauté shallots until translucent

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- Add grapes, cook until they begin to burst

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- Add port and vinegar, reduce by two-thirds

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- Strain through fine mesh, return to pan

3. **Quail Searing** (8-10 minutes):

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- Heat oil in large skillet over medium-high heat

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- Sear quail breast-side down 4-5 minutes until golden

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- Flip, add butter and thyme, baste continuously

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- Cook to 165°F internal temperature

4. **Sauce Finishing**:

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- Reheat reduction gently

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- Mount with cold butter for glossy finish

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- Season with salt and white pepper

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- Strain again for silky texture

5. **Professional Plating**:

- Place 2 quail on each warmed plate

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- Spoon reduction around birds, not over

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- Garnish with fresh thyme and halved grapes

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- Serve immediately while hot

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*Wine Pairing Analysis**

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**Primary**: Burgundy Pinot Noir (earth tones complement game)

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**Alternative**: Côtes du Rhône (structure matches port reduction)

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**Service**: Decant red wines 30 minutes before service

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*Nutritional Profile (Per serving, 2 birds)**

Calories: 285, Protein: 38g, Fat: 12g

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Iron: 4.1mg (23% DV), B12: 2.2mcg (92% DV)

Selenium: 28mcg (51% DV)

*Cost Analysis**

Food cost: $14-18 per serving

Menu pricing: $42-54 (3x multiplier)

Labor time: 12 minutes per order

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52 ingredients total38 with images17 with substitutions

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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