FOOD

Pan-Roasted Quail with Tomato Confit

Recipe by King Estate Executive Chef Michael Landsberg


“Quail is always appealing. It’s quick to cook, it pairs with lots of different flavors, it’s relatively inexpensive, and it’s not gamey like duck. And it’s very versatile for wine pairing. I recommend King Estate Signature Pinot Noir, but the possibilities are really endless: Pinot Gris, Pinot Noir, Cabernet, Chardonnay…” — Michael Landsberg

INGREDIENTS

2 quail
2 fresh tomatoes
1 cup artichoke hearts
6 ounces King Oyster mushrooms
1 cup spinach
2 shallots, thinly sliced
2 garlic cloves, chopped
3 cups olive oil
1 tablespoon butter
2 thyme sprigs
2 tablespoons King Estate Pinot Gris
2 tablespoons fresh herbs, chopped
* salt and pepper, to taste


1. First make the Tomato Confit. In a hot and dry sauté pan, char the surface of the tomatoes. Transfer the charred tomatoes to a small casserole dish. Add the thyme sprigs, and cover everything with olive oil. Cover and place in a 275°F oven for 1 hour. 2. Cut the mushrooms down to 1/2-inch pieces. Sauté the mushrooms with shallots and oil until brown. Add the garlic and artichoke hearts, and sauté for a few minutes. Deglaze with the wine. Add the spinach and fresh herbs, and pull off the heat. 3. Season the quail with salt and pepper. Sear the quail, breast-side down, in a hot sauté pan with 1 tablespoon olive oil. As the quail begins to brown, add the butter to caramelize. Turn the quail, and pour out the pan drippings to use in the vegetables. Transfer the quail to a 400°F oven for 5 to 8 minutes. 4. Plate the vegetables first. Place the Tomato Confit on top of the vegetables and top with the quail. Drizzle a little olive oil over the dish, and enjoy! Yields 2 servings.

Wine Suggestion:
King Estate Signature Pinot Noir

King Estate Winery

King Estate is an organically farmed 1,033-acre vineyard complex and state-of-the-art winery situated atop the rolling oak- and fir-covered slopes at the southern terminus of the Willamette Valley. In addition to world-class vineyards, the estate is home to organic orchards, vegetable gardens, olive trees, a nascent truffiere—or cultivated truffle orchard—and a host of native wildlife. Sustainably farmed and managed as a fully integrated ecosystem, King Estate is also home to an innovative and forward-looking culinary program that focuses on the synergy of local, organically produced food and wine created just outside the kitchen door.

Led by Executive Chef Michael Landsberg, the culinary team at King Estate is comprised of over 20 skilled culinary professionals dedicated to providing patrons with a world-class dining experience. Over the years the King Estate culinary program has produced cookbooks featuring recipes contributed by world famous chefs, including Alice Waters, Charlie Trotter, Jean-Georges Vongerichten, Roy Yamaguchi and many others.

King Estate is located at 80854 Territorial Road, Eugene. For more info and hours, visit www.kingestate.com or call 541-685-5189.

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