Tian of Stone Fruits with Quail and a Warm Chardonnay Vinaigrette

Yield : 4 servings

Preparation time is 45 minutes

Ingredients

• 4 quail
• salt and pepper
• 6 plums
• 6 small peaches
• 2 tablespoons olive oil (30 millilitres)
• 2 tablespoons butter (30 millilitres) plus 1 tablespoon (15 millilitres)
• 2 shallots, diced
• 2 cups white wine (500 millilitres)
• ½ cup sherry wine vinegar (125 millilitres)
• juice of ½ lemon

Directions

1. Wash and trim the wing tips from 4 quail. Turn them backbone up and cut the bone out with a sharp French knife or poultry shears. Flatten the birds out on the work surface by pressing them flat on their breasts. They should look like squashed toads.
2. Heat a slick of olive oil in a large pan. Season and fry the quail until they begin to turn golden brown. Remove them from the pan and put them in the oven to cook for 25 minutes.
3. Halve the peaches and plums and remove the stones. Add the butter and some more oil to the pan, over a medium high heat. Add the fruit, cut side down to release the sugars. Saute until the fruits begin to soften and release their juices and caramelize around the edges, about 3 minutes. Remove the fruit and set aside in a warm place.
4. Add the remainder of the butter to the pan and scrape it well to remove the caramelized dark bits. Add the chopped shallots and sauté until golden, about 2 minutes. Deglaze the pan with the cold white wine and allow the liquid to reduce by about one third. Add the vinegar and a squeeze of lemon juice. Bring the liquid to a simmer for a couple of minutes.
5. Serve the oven-roasted quail with the tian of fruits, salad and the warm chardonnay sauce.