SWEET HEAT HONEY QUAIL DRUMETTES

Wine_Bar_Quail_BIG

 

THE WINE BAR ON PALAFOX
DANIEL WATTS
 

1 ½ cups 80/20 vegetable and olive oil blend
12-16 quail leg sections
1 cup buttermilk
2 cups flour
1 Tbsp. kosher salt
½ Tbsp. cracked black pepper

Sauce:
½ diced red onion
1 diced garlic clove
1 ½ oz. Creole mustard
1 oz. Crystals hot sauce
1 oz. honey
1 Tbsp. chopped garlic clove
1 Tbsp. tomato paste
1 oz. dried apricots, diced
1 oz. butter

Soak quail legs in buttermilk, salt and pepper for 2-4 hours before preparing. Remove legs from buttermilk, drain and dust with all purpose flour. In a large skillet, heat oil over medium heat and sear 2 sides of the drumettes until golden brown. Remove from pan and set aside to rest. In the same skillet, sauté onions and garlic until they become soft. Add all remaining sauce ingredients except butter. Once this has begun to boil, add the quail legs back into the saucepan and cook for about 5-7 minutes over low heat, slowly incorporating the butter. Arrange quail on serving plate with sauce.