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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Seared Quail Breast
Source: Stephanie Izard, Top Chef Season 4
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Seared Quail Breast with Butter Poached Lobster Ravioli and Mango
Prep Time: more than three hours
Serves: 4-5
Directions:
Quail:
Combine quail breasts with garlic, thyme and pepper. Allow to marinate overnight. When ready to use, sear quail breasts until nicely browned and meduim.
Sauce:
Saute onion, mango, garlic and deglaze with white wine. Add in rich lobster stock as well as quail stock (make from roasted quail bones) and simmer for 30 minutes. Strain through chinois.
Ravioli:
Roll out pasta thin. Place a dab of butter and seasoned lobster meat on pasta. Rub with egg yolk, and lay other pasta sheet on top. Use round cutter to cut out pasta. Keep on parchment with a light dusting of flour until ready to use. When ready to use, boil carefully, not rapidly.
Sherry Gastrique:
Combine ingredients in nonreactive pot and reduce until thicked.
To Serve:
Serve quail breasts over ravioli and drizzle with sauce and gastrique.
Ingredients:
Quail:
1 lb quail breasts, cleaned
4 garlic cloves, chopped
Thyme to taste
Pepper to taste
Sauce:
1/2 onion, chopped
1 mango, chopped
3 garlic cloves, minced
Small amount white wine
1/2 cup lobster stock
1/2 quail stock (make from roasted quail bones)
Ravioli:
1 lb ravioli pasta
A dab of butter
1/2 lb seasoned lobster meat
1 egg yolk
Flour for dusting
Sherry Gastrique:
1 cup sherry vin
1/4 cup sugar
TOP CHEF
Season 4 - Chicago
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