Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
Confit Grape Tapenade:
- 1 ½ cups (350ml) green grape
- 1 cup (250ml) duck fat
- 1 cup (250ml) green olives in brine
- 3 Tbs (45ml) capers
- 2 anchovies
- 1 Tbs (15ml) nutritional yeast
- 2 cloves garlic
- 2 Tbs (30ml) lemon juice
- 3 Tbs (45ml) parsley
- ¼ cup (60ml) olive oil
- 1 Tbs (15ml) salt
- 1 Tbs (15ml) white pepper
Grilled Quail:
- 8 half deboned Quail.
- 3 Tbs (45ml) olive oil
- Salt and pepper
Method:
For the Confit Grape Tapenade:
Pre heat oven to 275 degrees F, and pre heat grill to high heat. Melt duck fat in a high sided pan large enough to fit grapes, once duck fat is melted cut heat, take grapes off vine and add to duck fat. Cover and cook in the oven for 1 hour.
Take grapes out of the duck fat and let cool for 10 minutes or so, while they cool add all other ingredients to a food processor and process, once grapes have cooled add them to food processor and process until everything has incorporated, keep in fridge or serve right away.
Grilled quail:
Brush quail with olive oil and season with salt and pepper, Add Quail skin side down to grill and crisp the skin, about 1-2 minutes, flip and cook the other side for 1-2 minutes or until internal temp reaches 150F.