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Five Spice Quail
8 whole quail, about 3-4 ounces each, halved
1 T Chinese five spice powder
2 t salt
1/2 t. freshly ground black pepper
2 T hoisin sauce
Olive oil
375 ml pinot noir
1 T sugar
4 c brown chicken stock
1 t garam masala
Splash balsamic vinegar
2 T cornstarch
1/2 c water
Remove the quail's backbone, breast bone and wing, then rub with five-spice powder, salt and hoisin sauce, cover and marinate 2 hours in the refrigerator.
Brush lightly with olive oil and place on grill, breast side down, turning to avoid excess charring of the marinade. Grill over high heat for 3 minutes per side until quail is brown and medium rare.
Bring the wine to a boil over medium high heat and simmer uncovered until reduced by two-thirds, add sugar, stock, garam masala and vinegar and continue to simmer until reduced by half. Put cornstarch in a small bowl and stir in water to make a smooth mixture. Gradually whisk cornstarch solution into the hot sauce, stirring until the sauce is smooth and clear. Keep the sauce warm. Serves 8 |
