Quail with Leeks and Ginger Soy Pomegranate Sauce

The news around the Santa Ynez Valley is that Chef Budi is back! Chef Budi Kazali, formerly of the Ballard Inn & Gathering Table and Ramen Kotori, has quietly opened the re-imagined Gathering Table along Mission Drive in the heart of Solvang.

For locals, and visitors who know of Kazali, this is anything but quiet. Since the Ballard Inn closed in 2021 (then sold to new owners), folks have been waiting to see what Kazali would do next. This French-inspired, bistro space is it: fresh, warm, and inviting, located in the former Succulent building. Heather Saarloos designed the interiors to match Kazali’s French and Asian-inspired cooking, as well as his friendly, down-to-earth personality. It’s a place for greeting neighbors, sharing plates, being festive, and just hanging out.

Quail with Leeks and Ginger Soy Pomegranate Sauce

This recipe is a showstopper! Impress your guests with pan-seared quail breast and quail confit legs, along with braised leeks and a Cali-Asian fusion sauce.

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Course Main, Main Course

Cuisine Asian Fusion, French

Ingredients

  

• 7-9 leeks
• 4 quail
• 1 Tbsp brown sugar
• 1/4 cup salt
• 1 Tbsp coriander
• 1 Tbsp thyme
• 2 Tbsp black peppercorn
• 2 shallots diced
• 2 cloves garlic diced
• 1 Tbsp ginger grated
• olive oil for sautéing
• 3 thyme sprigs
• 1/4 cup soy sauce
• 1 Tbsp black pepper
• 1 cup red wine
• 2 cups pomegranate juice
• 1 cup veal or beef stock
• 1 quart duck fat to sauce pan or bacon fat or olive oil
• 4 Shiitake mushroom caps
• 2 Tbsp pomegranate seeds
• frisée salad, endive, thyme blossom for garnish

Instructions

 

• One day before, take off outer layer of leeks and soak in water to clean. Cut each leek where the green meets white, and discard the greens. Poach white part of leeks in seasoned water for 3 minutes. Drain and lay leeks together, wrap tightly in plastic while hot, then refrigerate overnight.
• Four to five hours before, remove quail legs. Cover them with a dry brine of salt, brown sugar, black peppercorn, coriander, and thyme, leave on 4 hours in refrigerator, uncovered.
• Sauté shallots, garlic, and ginger in olive oil over medium heat, then add thyme sprigs, soy sauce and black pepper. Add 1 cup red wine and bring to a boil; cook down to reduce by half. Add 2 cups pomegranate juice; cook down to reduce by half. Add 1 cup veal or beef stock, cook down to reduce to syrup consistency, then strain.
• Brush the dry brine off quail legs. Add 1 quart duck fat to sauce pan (or bacon fat or olive oil) and heat to a gentle boil. Poach the legs along with shitake mushroom cap for 30-40 mins, until tender. Remove and let drain and cool.
• Heat sauté pan with olive oil to medium high heat (not too hot), add mushroom cap and legs to sear both sides, about 2 minutes per side. Remove from pan, and add the breasts, searing each side about 4 minutes, until cooked through. Season with salt and pepper.
• Turn heat down to medium. Cut leeks 1 inch high, to make small stacks. Peel plastic back from one side of each stack, to keep leeks together in a circle. Place leek stacks in hot sauté pan, plastic side up. Sear leeks gently on one side, then add to the plate, and remove plastic.
• Take breast off bone, add to plate along with legs and mushroom. Sprinkle with pomegranate seeds, and top with frisée salad (and endive, thyme blossom) as desired.

Keyword poultry, quail