Grilled Honey-Habanero Glazed Quail with Armagnac Infused Dried Plums and Apricots, Caramelized Walnuts, Field Greens, White Balsamic Vinaigrette

from Gloria Ciccarone-Nehls of The Huntington Hotel

Serves 4

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INGREDIENTS:
4 Semi-boneless quail
1 recipe White balsamic vinaigrette
1 recipe Honey-habanero glaze for quail
1 recipe Armagnac infused dried fruit
½ cup Caramelized walnuts (optional)
4 cups Mixed organic field greens

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PREPARATION:
Marinate quails for at least one hour in ¼ cup of the glaze. Make the infused fruit recipe and set them aside until ready for assembly. Make the vinaigrette. Clean the salad greens. Remove quails from marinade and pat dry. Season them with Kosher salt and Black pepper. Rub them with olive oil and grill on both sides until light golden. Brush with more glaze and finish in the oven for about 4-5 minutes, until they are done at the leg joints. Set aside until ready for assembly.

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Assembly:
Lay out four plates. Lightly dress the field greens with white balsamic vinaigrette and arrange an attractive pile in the center of each plate. Place a warm gilled quail on top of each pile of greens. Drizzle some glaze on top or each quail. Arrange Armagnac fruits and walnuts around the quail. Enjoy with a crisp, dry Reisling or Pinot Gris.

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For the White Balsamic Vinaigrette whisk together

2 Tbsp Minced shallots ½ cup White balsamic vinegar
½ tsp Lemon zest ½ cup Orange olive oil
½ tsp Orange zest ½ cup Walnut or hazelnut oil
½ tsp Salt

Yields about 1 ½ cups

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For the Honey-White Balsamic Vinegar Glaze, bring everything except cornstarch to a boil and reduce by half. Thicken with cornstarch slurry and strain.

2 cups White balsamic vinegar
1 tsp Garlic, chopped
6 oz. Honey
1 tsp Fresh gingerroot, grated
½ tsp Salt
1 cup Chardonnay
1 tsp Lemon juice
1 tsp Fresh habanero pepper minced, seeds and veins removed
Pinch of white pepper
1 Tbsp Cornstarch, dissolved in 1 tablespoon chardonnay

Yields 2 cups

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For the Armagnac Dried Fruit

1 cup Combination of dried fruits--plums, white figs, apricots, or nectarine
¼ cup Grand Marnier
¼ cup Orange juice
1 oz. Armagnac or regular brandy

In a bowl, cover fruits with liquid and put over a double boiler for 10-15 minutes or so.

Using a sauté pan, sauté the fruit over medium heat in the Armagnac and Grand Marnier. Let the fruit ignite to a flame to burn off the alcohol. Cook until slightly caramelized and the liquid is evaporated. Let cool and store room temp.