Paraduxx Recipes
Seared Quail and Wild Rice Salad with Arugula
Serves 6 as an appetizer
- 6 Quail, split down the back, with back and breast bones removed
- 4 cloves garlic
- 2 T. Dijon mustard
- 3/4 c. soy sauce
- 1/2 c. pomegranate molasses or 1/4 c. traditional molasses
- 1 t. fresh ground black pepper
- 2 c. dry red wine
- 1 c. canola oil
- 2 3/4 c. chicken stock or unsalted chicken broth
- 2 t. kosher salt
- 1 c. wild rice
- 1 bay leaf
- 1 clove garlic, crushed
- 2 carrots, peeled and cut into 1/4" dice
- 4 green onions, sliced (white and green parts)
- 2 T. extra virgin olive oil
- 1/2 c. toasted, chopped pecans
- kosher salt
- freshly ground black pepper
- 1 t. kosher salt
- 1 t. freshly ground black pepper
- 2 T. olive oil
- 2 T. olive oil
- 8 c. fresh Arugula
- Arrange prepared quail in a glass baking dish. In a food processor or blender combine garlic, mustard, soy sauce, pomegranate molasses, pepper and red wine. With motor running, slowly drizzle in canola oil. Reserve 1 cup marinade, pour remaining over quail. Cover with plastic wrap and refrigerate 4-6 hours.
- In saucepan bring chicken stock and salt to a boil. Add salt, wild rice, bay leaf and garlic; cover. Simmer gently 40 minutes. Add carrots and green onions, cover. Simmer additional 5 minutes or until carrots are tender. Carefully drain excess liquid. Stir in olive oil and pecans, season to taste with salt and pepper; let stand, covered.
- Pour reserved marinade into a small saucepan. Bring to a boil. Reduce heat and simmer until reduce by half. Adjust seasoning if necessary.
- Meanwhile, remove quail from marinade and pat dry. Season both sides of quail with salt and freshly ground black pepper. In a large skillet, over high heat, heat 2 tablespoons olive oil. Working in batches sear quail on both sides until golden brown, about 2 minutes per side. Set aside and cover with aluminum foil.
- In the same skillet over medium-high heat, add 2 more tablespoons olive oil. Add arugula and toss just to wilt, do not let brown or get too soggy.
Serving Suggestion: make a bed of arugula in the center of plate, top with wild rice, then quail. Spoon reduced marinade over top of quail.
This dish can be served as a first course or as a lunch entrée; hot or at room temperature.
