4jumbo French quailcornish game hen could be substituted
1recipe chestnut sauce
12-15pickled cranberries
8ounceskale or lacinato kalestems removed, leaves cut into 1 inch pieces
Kosher salt and pepper
2tablespoonsunsalted butter
2-3tablespoonsrowan berries preserved in syrup
1firm baking applelike honey crisp, granny smith or braeburn
Pickled Cranberries
2cupsfresh cranberries
2cupswater
2cupswhite wine vinegar or apple cider vinegar
½cupsugar
1teaspoonsalt
½teaspoonground cardamom
1teaspoonground ginger
¼teaspoonground black pepper
Zest of one orangegrated
Pickled Cranberries
Instructions
Pickled Cranberries
Wash the cranberries, then poke each one through each side with a needle to help the liquid absorb. Meanwhile, combine the remaining ingredients in a saucepot with a 2-3 qt capacity, bring to a simmer and pour over the cranberries.
Cool the mixture, then transfer to a labeled, dated container and reserve until needed. The cranberries will keep for months, but only if held under their liquid. The cranberries could also be processed in a water bath in pint jars.
Quail
Lay the quail on a cutting board so that the breasts are facing up at you. Using a sharp paring knife, cut down close to the breastbone and remove one half of the quail in one piece, then repeat. Remove the thigh bones as well for easy eating (optional).
Season the quail with salt and pepper then heat some of the lard or oil until very hot, then put the quail skin side down in the pan and cook until crisp.
Meanwhile, heat the chestnut sauce and keep warm. In a separate saute pan, gently warm the apples and kale, then add the berries just to heat through. Double check the seasoning and reserve.
To plate, spoon the kale, apples and berries into the middle of 4 preheated dinner plates, then lay two cooked quail halves skin side up on top. Garnish each plate with a few tablespoons of the sauce and serve immediately.
Notes
Rowanberries preserved in syrup recipe hereChestnut honey glace hereRowanberries in syrup here