Seared Breast of Quail with Cous Cous
Seared Breast of Quail with Cous Cous
Quail
4 Quail Breasts
Salt
Pepper
Sage
Thyme
Rice Flour
Vegetable Oil
Season Quail Breast and dredge with flour
Add vegetable oil to sauté pan
Sauté until golden brown
Cous Cous
Serves: 6
2 cups Cous Cous
4 cups chicken stock
2 oz butter
˝ cup chopped onion
˝ cup Sweet Corn
˝ cup Pecorino Romano cheese
1. Melt ˝ the butter and add onions and sauté in pan.
2. Add cous cous and coat with butter onion mix.
3. Add the stock, bring to a boil. Turn off and cover for 8-10 min.
4. Stir in butter and corn, finish with cheese.
Serve immediately.