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Roasted quail with ginger garlic sauce

Time 1 hour 25 minutes
Yields Serves 4
Roasted quail with ginger garlic sauce
1

For the sauce, saute the ginger, 2 tablespoons of the shallots and 2 tablespoons of the scallions in 1 tablespoon of canola oil over medium-high heat until they turn a rich brown, about 3 minutes. Add the brown sugar and cook until caramelized, about 1 minute. Add the wine and reduce until the wine is only about 2 tablespoons, about 20 minutes. Add the veal stock and reduce to 1 cup liquid, about 45 minutes. Season with one-quarter teaspoon salt and one-eighth teaspoon pepper.

2

Butterfly the quail by using scissors to cut through the cavity down one side of the backbone of the birds. Place the quail on a cutting board and gently press down with the heel of your hand to flatten them slightly. Pat dry. Season the quail with salt and pepper.

3

Mix together the remaining scallions, parsley and remaining shallots and stuff the mixture into the cavities of the quail. Press the sides together to hold in the herbs.

4

Heat a cast-iron skillet over high heat until hot. Add the remaining canola oil and heat until smoking. Place the quail in the pan, front-side down. Add the butter and cook until caramelized, about 2 minutes.

5

Flip the quail and caramelize the other side. Cook until just heated through, about 3 minutes.

6

Remove and pat dry with paper towels. Cut each quail in half. Arrange 4 halves on each plate. Spoon about a quarter cup of sauce around the quail.

From chef Philip Wojtowicz of Big Sur Bakery & Restaurant.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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