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Duckquailin

Servings: 
8

Stuffed whole duck, squab, and quail with golden raisins, toasted walnuts, and Dijon-mushroom gravy

(courtesy of Chef Anthony Gray)

Ingredients: 

Duckquailin

  • 1 whole duck (five pounds, average)
  • 2 whole Palmetto pigeons
  • 4 whole Manchester Farms quail

Gravy

  • 1/2 cup diced sweet onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 1 bunch fresh thyme
  • 5 black peppercorns
  • 1 star-anise pod
  • 2 cups brandy
  • 4 bay leaves
  • 1 cup cream
  • 1 Tbsp. Dijon mustard.
  • 4 cups chopped mushrooms (shitake, cremini, oyster)
  • 3 cloves garlic
  • 1 tsp. butter
  • 2 Tbsp. flour
Directions: 

Duckquailin
Debone duck, quail, and squab completely, leaving skin attached. Reserve bones for gravy.

Lay out the duck and stuff with sausage made with all the giblet of the fowl and some pork shoulder; add golden raisins and chopped walnuts. Place a thin layer on the duck breast. Now lay the squab on top of duck, and repeat the process with the sausage and quail.

Using butcher's twine, tie up the birds evenly and wrap tightly in cheese cloth. Tie tight.

Cover with chicken stock and poach in oven at 300 degrees for 45 minutes to 1 hour, depending on your oven. After 45 minutes, check every 15 until internal temperature reaches 140 degrees.

Let cool in liquid overnight and then untie. Roast in a 350-degree oven for another hour, or until internal temp reaches 150 degrees.

Let rest for 20 minutes before slicing and serving with mushroom gravy.

Dijon-mushroom Gravy
Take all bones from above-mentioned fowl. Roast in 350-degree oven for 45 minutes or until golden brown.

Take the onion, celery, and carrots (mirepoix) and roast with bones another 15 minutes.

Take all vegetables and bones and put in a heavy-bottom pot. Add thyme, peppercorns, anise, and garlic.

Deglaze roasting pans with 4 cups water and put deglazed mixture from pan in with bones. Cover with water (approximately 3 to 4 quarts) and gently simmer for 3 to 4 hours, or until the liquid has reduced by half and the bones are broken up.

Strain liquid and reserve.

Sauté mushrooms in a teaspoon of butter until soft, add flour and stir for 5 minutes. Remove pan from heat; add brandy and gently tilt pan toward flame. ***Use caution.*** It will flambé. All flame to subside. Add stock.

Simmer for another 20 minutes; then stir in mustard and cream to finish. Taste for seasoning and serve.