Tune in and learn how to cook 
King's Quail Farce with Reynold Landry, Director of Food & Nutritional Services OGHS

Grilled Apple Cider glazed semi-boneless quail stuffed with smoked tasso duxelle.  Accompanied with duchess sweet potato, Louisiana fig chutney and seasoned blanched asparagus.

Quail:
4 ea. 3 oz. Semi-boneless quail, 1 qt. Apple cider, 3 tb. Cajun seasoning, 1 cup White vinegar

Marinade quail in cider, seasoning and vinegar for 6 hours then remove and drain. Bast with mesquite butter and grill over a spit grill or oven roasted in a 350-degree oven until medium or desired doneness. Let rest for 5 minutes then slice medallions from the back end and fan onto plate.

Smoked Tasso Duxelle
1/2 lb. Fresh button mushrooms, 1/2 lb. Smoked tasso, 1/4 cup Yellow onions diced small
1/4 ts. Cajun seasoning or to taste, 2 tb. Olive oil, 1 ea. Small egg

In a food processor mince mushrooms until coarse then remove from processor. Cut tasso into small chunks then add to food processor and mince fine and set a side. In a large sauté pan heat oil until smoking then add mushrooms, onions and tasso and sauté until mushrooms are caramelized and onions are transparent. Remove from heat and fold in the beat eggs until incorporated fully. Chill then pipe into the quail cavity and grill until medium rare or desired doneness.

Duchess Sweet Potato
12 oz. Baked fresh sweet potato or canned, drained, 1 ea. Egg, 2 ts. Flour, 2 tb. Brown sugar
1/8 ts. Cinnamon

Smash potato very well and get out all lumps. Whip in eggs, flour, sugar and cinnamon and place into a casserole dish. Bake in a 350-degree oven for 30 minutes or until center is almost dry. Remove from heat and set aside for plate assembly.

Louisiana Fig Chutney
1lb. Peeled cooking apples, cored and sliced, 1 small Yellow onion, 1 1/2 cup Raisins
2 2/3 cup cider vinegar, 2 cup honey, 2 2/3 tb. minced fresh ginger, 2 tb. lemon juice
1 large garlic clove, minced, 2 ts. sweet paprika, 3/4 ts. salt, 1/2 ts. cinnamon
1/4 ts. mace, 1/8 ts. cloves, 1/8 ts. cayenne, 1/2 lb. unpeeled cooking apples, cored and sliced
2 cups Louisiana fig preserves

Combine all the ingredients except the last 1/2 lb. of apples and fig preserves and bring to a boil. Simmer for 40 to 45 minutes. Add the remaining apples and figs then simmer for another 15 minutes or until very think. Chill.