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Seared Quail With Cranberry Vinegar Reduction

  • Yield: 4 servings


  • 4 quail, about 1/2-pound each
  • 2 teaspoons Emeril's Original Essence
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup dry red wine
  • 1 cup dark chicken stock, or duck stock
  • 2 tablespoons cold unsalted, cut into small pieces
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons DRIED CRANBERRY VINEGAR:
  • 1/2 cup dried cranberries
  • 2 tablespoons sugar
  • 3/4 cup water
  • 3/4 cup Champagne vinegar
  • Pinch salt


  • Preheat the oven to 350°F.
  • Season both sides of the quail with the Essence, salt and black pepper. In a large heavy skillet, or in 2 smaller skillets, heat the oil over medium-high heat. Add the quail and cook until well browned on both sides, 5 minutes per side.
  • Place the quail on a baking sheet or in a roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.
  • To the fat remaining in the skillet, add the shallots and garlic, and cook, stirring, for 30 seconds. Deglaze the pan with the red wine, and reduce by 50% in volume. Add the vinegar and sugar, and reduce by 50% in volume. Add the stock and bring to a boil. Reduce the heat to medium-low, season with the salt and pepper, and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.
  • Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.
  • DRIED CRANBERRY VINEGAR: In a saucepan combine the cranberries, sugar, water, vinegar and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender puree on high speed. Pour into an airtight container and keep at room temperature.
  • Yield: 1 1/2 cups