Pelican Club's Quail Salad Recipe

Name: Pelican Club's Quail Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quail, boned; 4 ounces pate (Pate De Foie Gras, duck liver preferred); 3 ounces Roquefort cheese, crumbled; fresh raspberries or fresh blackberries, for garnish; 4 cups baby greens; ¼ cup olive oil; 1 tablespoon lime juice (fresh is best); 1 tablespoon red wine vinegar; 1 tablespoon soy sauce; 1 teaspoon garlic, minced; 1 teaspoon shallot, minced; 1 bay leaf; 1 teaspoon brown sugar; ½ teaspoon fresh rosemary, chopped; ½ teaspoon fresh thyme, chopped; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; 4 ounces shallots, peeled; ¼ cup demi-glace; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1 tablespoon fresh sage, chopped; 1 tablespoon Dijon mustard; ½ cup dry sherry; 1 tablespoon red wine vinegar; 1 tablespoon balsamic vinegar; 1 ½ cups extra virgin olive oil

Servings: persons

4 quail, boned
4 ounces pate (Pate De Foie Gras, duck liver preferred)
3 ounces Roquefort cheese, crumbled
fresh raspberries or fresh blackberries, for garnish
4 cups baby greens
¼ cup olive oil
1 tablespoon lime juice (fresh is best)
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon garlic, minced
1 teaspoon shallot, minced
1 bay leaf
1 teaspoon brown sugar
½ teaspoon fresh rosemary, chopped
½ teaspoon fresh thyme, chopped
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
4 ounces shallots, peeled
¼ cup demi-glace
⅛ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon fresh sage, chopped
1 tablespoon Dijon mustard
½ cup dry sherry
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 ½ cups extra virgin olive oil

1
To make the marinade: Combine all of the marinade ingredients.
2
Pour into a glass container.
3
Marinate the quail in the frig about 4 hours.
4
Remove about 1/2 hour before cooking.
5
Grill the quail on all sides for about 8 minutes or until medium rare.
6
Cut each bird into quarters and set aside.
7
To make the caramelized shallots and sherry vinaigrette: Preheat oven to 350F.
8
Place the shallots in a pan and bake until soft and golden, about ten minutes.
9
Add demi glace and seasoning; place on stove and cook over medium heat until mixture is reduced by half.
10
Whirl in food processor or blender with the rest of the ingredients.
11
(Unused vinaigrette may be covered and stored in the frig for a week).
12
To serve: Toss the greens with five tablespoons vinaigrette.
13
Place 1 cup of the dressed greens in the middle of each chilled salad plate.
14
Arrange the cheese over greens.
15
Place the quail quarters over the top.
16
Garnish with berries.

1029

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 quail, boned, 4 ounces pate (Pate De Foie Gras, duck liver preferred), 3 ounces Roquefort cheese, crumbled, fresh raspberries or fresh blackberries, for garnish, and more.

Yes, Pelican Club's Quail Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pelican Club's Quail Salad

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