Quail with chardonnay and seasonal stone fruit

Yields: 4 servings

Ingredients

• 4 quail de-boned
• salt and pepper to taste
• 1 tablespoon olive oil (15 milliliters)
• 1 tablespoon butter (15 milliliters)
• 1 tablespoon minced shallots (15 milliliters)
• 1/4 cup grape seed oil (62.5 milliliters)
• 1/2 cup Chardonnay (125 milliliters)
• Juice of 2 lemons
• 2 tablespoons walnut pieces
• 2 tablespoons butter
• 2 cups of seasonal stone fruit such as peaches, plums and apricots, stones removed and cut into 1/2
• a small bouquet of baby greens for final assembly

Directions

1. Preheat oven to 400 degrees Fahrenheit
2. Lay the quail skin side down on a plate and season the flesh with salt and pepper. Using an oven proof saute pan large enough to hold all four quail, heat to medium high heat and add the butter and oil.
3. When the butter is frothy, add the quail to the pan. Make sure the quail is skin side down, also make sure the quail does not over lap any part of the other quail in the pan.
4. Transfer the pan to the preheated oven and cook for 5 minutes or until the quail is just cooked.
5. When the quail are cooked remove them from the pan and reserve in a warm spot.
6. Return the pan used in the quail cooking to high heat. Add the minced shallots. Stir, cook for 2 minutes on moderate heat.
7. Add the Chardonnay, lemon juice and reduce to 2 tablespoons. Remove from the heat and strain through a fine mesh sieve. Add the walnuts and reserve.
8. Heat a large, heavy bottomed saute pan to moderate high heat and add the butter.
9. When the butter is frothy add in the fruit and saute until golden brown. Remove the fruit fm the pan and set aside for the final plate assembly.
10. Place the fruit on a salad plate and spoon some of the dressing around the plate. Add a small bouquet of baby greens on top of the fruit. Top with the quail and serve.