Wild Boar Bacon-Wrapped Quail with warm salad, truffled foie gras croutons and Pinot Noir sauce Courtesy of Chef Kerry Hefferman, Garden Court, San Francisco 1 marinated, boneless quail, wrapped with wild boar bacon 1 1/2 cups braising greens: escarole, kale, chard 1/2 cup savoy cabbage, julienned 1 tbsp. rosemary oil (recipe follows) 2 slices foie gras, 1/2 oz. each 1/2 tsp. truffle shavings 2 tbsp. butter 1 tbsp. olive oil 2 cups sourdough croutons, sliced on the bias 1 fried rosemary sprig 1 1/2 oz. Pinot Noir sauce (recipe follows) Quail Marinade zest from 10 lemons 1 bunch whole rosemary 1 tbsp. fresh ground black pepper 20 garlic cloves, peeled 4 cups duck fat Sear the quail to rare in the olive oil and set aside. Saute the spicy braising greens and savoy cabbage with the butter and set aside to drain. In a smoking hot pan, sear the foie gras, place on the croutons and top with truffle shavings. Place the sauteed greens in the middle of the plate with the croutons poking out slightly underneath like rabbit ears. While arranging the plate, put the quail in a hot oven and cook to medium rare. Remove quail from oven and slice in half through the breast. Place the quail criss-crossed on top of the greens. Drizzle the plate with rosemary oil and Pinot Noir sauce and garnish with fried rosemary. Rosemary Oil 3 bunches rosemary, blanched and shocked 3 bunches Italian parsley, blanched and shocked 1 bunch chives, blanched and shocked 4 cups canola oil Squeeze the water from the herbs, chop roughly and place into large blender. Add canola oil and blend for 5 minutes. Strain through a fine cheesecloth overnight without disrupting or forcing mixture through. Store in clear plastic squeeze bottle with tight-fitting lid. Pinot Noir Sauce 5 bottles Pinot Noir 20 pounds roasted game bones (rabbit, duck, quail, squab) 2 gallons veal stock 2 pounds chopped shallots 2 pounds chopped carrots 1 pound mushroom stems 1 tbsp. black peppercorns Sweat the shallots, carrots, mushroom stems and peppercorns in a large stockpot. Roast the bones in a hot oven until brown and add the bones to the stockpot. Pour the wine over the vegetables and bones and reduce by half. Add the stock and reduce by half. Strain to serve, bring the sauce up to a boil and season to taste, adding 1 tsp. butter to smooth the sauce.
	Hills Foods Ltd. Suppliers of Organic Meats, Game Meats, and Specialty Poultry Unit 1-130 Glacier Street Coquitlam, British Columbia Canada V3K 5Z6 Phone: (604) 472-1500 / Fax: (604) 472-1501 E-Mail: sales@hillsfoods.com