Crispy Quail with Fig, Balsamic, Cane Syrup Vinaigrette, Sugar & Spice Louisiana Pecans, and Fried Chèvre

Main Course

Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette

Serves 6

Ingredients: 

Crispy Quail

  • 6 farm-raised quail, sliced in half lengthwise
  • 3 cups buttermilk
  • 3 cups flour seasoned with 3 teaspoons Cajun seasoning
  • vegetable oil for frying

Fried Chèvre (recipe follows)

  • 4 ounces chèvre
  • 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning

Fried Chèvre

  • 4 ounces chèvre
  • 1 egg eaten with 1 cup milk
  • 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning
  • vegetable oil for frying, preferably oil used for frying quail

Fig, Balsamic, Cane Syrup Vinaigrette

  • 6 ounces aged balsamic vinegar
  • 2 ounces fig jam
  • 8 ounces Steen's cane syrup
  • 2 cups extra-virgin olive oil

Sugar & Spice Pecans

  • 1 egg white
  • 1 teaspoon water
  • pinch each of cinnamon, cayenne, and kosher salt
  • 1/4 cup sugar
  • 1 cup  pecans

 

 

Crispy Fried Quail with Fig, Balsamic

Crispy Fried Quail 

Click image to enlarge.

 

Method: 

 

Crispy Quail 

Soak quail in buttermilk for at least 6 hours.

Heat oil to 350ºF in a large cast-iron skillet.

Coat quail in seasoned flour; fry until crispy about 4 minutes, turning as necessary.

To serve, nestle fried chèvre between quail halves. Drizzle with vinaigrette; top with crumbled pecans. 

 

Fried Chèvre

Heat oil to 350ºF in a small, deep pot.

Roll chèvre into 4 equal balls. Coat in seasoned flour, then egg wash, then panko. Fry until golden brown. Drain on paper towels.

 

Fig, Balsamic, Cane Syrup Vinaigrette

Place all ingredients in a blender. Pulse till incorporated.

 

Sugar & Spice Pecans

Preheat oven to 250ºF.

Whip egg whites with water till frothy. Stir in spices, fold in pecans, and toss in sugar, coating evenly. Spread on baking sheet in a single layer, bake for 1 hour. Cool to room temperature, break apart. Makes 1 cup.

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