need a sauce to go with my stuffed quail (christmas dinner)
i'm making stuffed quail for christmas - the stuffing will be comprised of butternut squash and pancetta, and possibly a dried fruit element added to it. but i'm in need of a sauce.
sides will be buttermilk mashed potatoes supporting the bird as well as some garlic & butter roasted mushrooms.
I'd like to do something with a cream texture, but it needs to be refined and delicate. i was considering a a sauce i saw in Thomas Keller's 'Bouchon': creme fraiche & mustard with the remains of the deglazed pan. but 1. i don't know how well butternut squash and mustard would go together 2. after browning in the pan, the quail really only need to be in the oven for a short time - i don't know that there is much de-glazing remnants to be had from such a short time.
so i'm looking for suggestions for something sophisticated in texture and beautiful in color. all suggestions welcome.
Chop up some sections of orange, deglaze your pan with orange juice and toss in a sprig of thyme or oregano. When it begins to simmer, reduce briefly, then add the orange pieces and a splash of chicken broth; reduce by half. S&P to taste. You can soften it with a spoon of creme fraiche if you like; I wouldn't.
How about a fruity gastrique? Equal parts honey and good vinegar (such as banyuls) with about a cup of fruit, such as cherries. Simmer until reduced by about half and skim the scum as it comes up.
Strain it and add a few fresh chopped cherries before you serve it.
Great for make-ahead. Just warm before serving. Use like a condiment-it's not meant for smothering.
You wont have much in the way of remnants........fruit goes nice with quail.....you might try dried cherries and or cranberries with some reduced stock , veal if possible , some cream fraiche reduce and strain. For savory same and replace fruit with some mushrooms or dried porcini.