HOME > Chowhound > Home Cooking >

need a sauce to go with my stuffed quail (christmas dinner)

i
iancoad Dec 18, 2010 09:42 AM

bonjour,

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.

merci

- ian.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    celeryroot RE: iancoad Dec 18, 2010 09:55 AM

    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.

    1. monavano RE: iancoad Dec 18, 2010 10:19 AM

      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.

      2 Replies
      1. re: monavano
        m
        magiesmom RE: monavano Dec 18, 2010 10:28 AM

        I like a port wine reducion with quail

        1. re: magiesmom
          c
          celeryroot RE: magiesmom Dec 19, 2010 09:21 AM

          or a sherry

      2. chefathome RE: iancoad Dec 18, 2010 11:04 AM

        Pomegranate molasses and orange go very well together and make a wonderful glaze.

        1. todao RE: iancoad Dec 18, 2010 01:09 PM

          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.

          Show Hidden Posts