Roast quail with juniper berries iii (quail)

Yield: 6 Servings

Ingredients:

1 x Gorgonzola Polenta **
1 x Cranberry Relish ** MMMMM---------------------------QUAIL--------------------------------
12 ea Quail necks and feet -- removed
6 sl Pancetta

Instructions:

thin (Italian -- dry-cured unsmoked bacon) -- coarsely chopped OR 6 sl Bacon coarsely chopped 12 ea Sage leaves fresh OR 1/2 ts Sage dried 1/4 c Oil olive 36 ea Juniper berries toasted -- in dry skillet for 5 -- minutes Salt (to taste) Pepper (to taste) 1/4 c Gin 1/2 c Wine white dry 2 c Stock Veal ** ** See recipe for Veal Stock Gorgonzola Polenta and Cranberry Relish. Preheat your oven to 450 F. Holding quail breast up tuck wing tips under. Place a little of the pancetta a sage leaf and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick pushing 1 toothpick through both legs. Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan breasts down. Saute shaking pan occasionally until breasts are lightly golden 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast until golden brown about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet adding the gin and wine scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries adjust your seasonings and pour this over the birds. Serve immediately. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Seppi Renggli The Four Seasons Restaurant New York Owners: Tom Margittai and Paul Kovi Pastry: Bruno Comin