Grilled Quail With Brioche, Foie Gras, And Rose Geranium Sauce Recipe

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Wolfgang Puck on Food Network


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8 to 10-ounce piece foie gras, lightly seasoned with salt and pepper

1 pound 4 ounces all-purpose flour

3 tablespoons chopped fresh thyme leaves

1 or 2 medium sweet potatoes, baked whole until tender

Salt and pepper

2 tablespoons unsalted butter

2 cups quail or dark chicken broth

Sweet Potato Shoestrings, recipe follows

2 sweet potatoes, peeled and cut into matchsticks

12 ounces butter (cut into small pieces)

1 cup Riesling, or other fruity white wine


1/4 cup Rose Geranium Jelly (or other rose-scented jelly, usually available at Middle Eastern grocery stores)

8 deboned quail

Rose Geranium Sauce, recipe follows

3 tablespoons chopped fresh sage leaves

2 tablespoons apple cider vinegar

4 sweet potato brioche, cut in half and lightly buttered, recipe follows

.38 ounces yeast

2 medium shallots, minced

3 ounces whole milk

Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

7 eggs

1 cup olive oil

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