Roasted Quail with Wild Mushroom Duxelle
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove (minced)
1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet or a mixture (coarsely chopped)
1 tablespoon (finely chopped flat-leaf parsley)
1 teaspoon freshly ground pepper
4 whole quail
1 tablespoons olive oil
Salt and pepper to taste
4 tablespoons creme fraiche
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms, and cook while stirring until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high. Cook until liquid has evaporated, about 3 minutes more. Stir in parsley and season with salt, and the pepper.
Preheat the oven to 375°F. Season the quail inside and out with salt and pepper. Heat a large cast-iron or heavy-bottomed ovenproof saute pan over medium heat, add oil and brown the quail on all sides.
When the oven is hot, arrange the quail, breast side up, in a small roasting pan. Cook for 8-10 minutes. Remove the birds from the pan and set aside on a plate to rest for 10 minutes.
Just before serving mix the creme fraiche with the Dijon and whole grain mustard for sauce.
: 2014 Alpine Cabernet Sauvignon
& 2017 Rosé of Cabernet Franc