Love-Dusted Quail with Chef Nino Mancari of Catch 54
Semi Boneless Quail, either farm-raised or wild harvested.
1 per person as an appetizer, 2 for an entree portion.
- 2 C. Balsamic Vinegar
- 1/2 C. Sugar
Simmer in a heavy bottomed pan until reduced by half. Cool. Transfer to a mason jar or squeeze bottle.
- Fennel Seed
- Star Anise
- Crushed Red Pepper
- Kosher Salt
Play with the amounts. Find the right combination to your taste. Easy on the chiles!
Combine in a bowl and mix well.
Shaved Fennel & Citrus Vinaigrette:
- Zest and Juice of 4 Lemons
- Zest and Juice of 3 Oranges
- Splash of Apple Cider
- 6 Shallots
- 2 C. Extra Virgin Olive Oil
Dice shallots, zest and juice citrus over the shallots, season with salt, add vinegar and oil. Gently stir together. Do not try to mix well or emulsify.
Shave fennel bulb or chop very thin with a knife. Just before serving, toss shaved fennel with a small amount of the vinaigrette, making sure to spoon out mostly the “meat” of the mix, the zest and diced shallots in a small bowl.
If you’d like to learn more about Catch 54 in Fenwick Island, you can visit their website: www.catch54.com