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1
In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic.
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2
Pulse until the mixture forms a coarse paste, about 10 times.
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3
In a large saute pan, heat 1 tablespoon of the olive oil.
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4
When the oil is hot, add the mushroom mixture.
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5
Season the mixture with Essence, salt and pepper.
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6
Saute for 4 minutes.
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7
Stir in the port and cook for 1 minute.
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8
Remove the pan from the heat and stir in the bread crumbs and cool completely.
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9
Season each quail, inside and out with the remaining olive oil and Essence.
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10
Stuff each quail with 1/4 cup of the duxelles and wrap the skin around the stuffing.
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11
Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation.
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12
Place the quail on a parchment-lined baking sheet, about 1 inch apart.
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13
Place the baking sheet in the oven and roast the quail until they're golden brown and crisp-skinned, for about 20 minutes.
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14
Serve the quails with the sauce ladled over the top.
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15
Heat the oil in a large saucepan over high heat.
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16
When the oil is hot add the shallots and garlic.
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17
Season with salt and pepper.
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18
Saute for 1 minute.
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19
Stir in the sugar and port, bring to a boil, and cook for 3 minutes.
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20
Stir in the stock and cook over high heat, for about 20 minutes.
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21
Remove from the heat and serve hot.
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22
Combine all ingredients thoroughly.
