Poached Quail with Gnocchi and Foie Gras Vinaigrette

Chef Gabriel Rucker from Portland, Oregon’s Le Pigeon shares his recipes for Le Pigeon Poached Quail with Gnocchi and Foie Gras Vinaigrette. Find more of Chef Rucker's recipes by clicking on the following link: Featured Chef: Gabriel Rucker.

Serves: 4

1. Prepare foie gras butter by combining ingredients.

2. For the gnocchi: Bring water, butter and salt to a boil. Add flour and stir vigorously with a wooden spoon. Cook over medium heat for 2 to 3 minutes until dough forms a ball. Transfer to a kitchen-aide mixer with a paddle attachment. Add eggs one at a time.

3. Transfer dough to a piping bag fitted with a medium tip. Pipe gnocchi in small batches into a pot of boiling water using a paring knife to cut dough as it comes out of bag. When gnocchi floats transfer to an oiled cookie sheet and reserve.

4. For peaches: Cut peaches into matchsticks. Combine all other ingredients and bring to a boil. Cool and pour over peaches.

5. For the quail: Season quail with salt, place in shallow baking dish. Melt butter and pour over quail, it should almost cover them. Cover dish with foil and bake at 350° F for 25 minutes. Combine flour and spices. Remove quail from butter and dredge in flour. Fry at 350° F for 4 minutes until golden brown.

6. For the foie gras vinaigrette: Melt butter and combine all ingredients. Season with salt and set aside in a warm spot.

7. To serve: Fry gnocchi in the quail oil at 350° F. Drain on paper towel lined sheet tray. Toss gnocchi with leeks and chanterelles. Season with salt and squeeze ½ lemon over. Toss in 1 tablespoon of foie gras vinaigrette.

8. Spoon gnocchi onto center of plate. Top with 1 quail each. Toss peaches, parsley and red onion in a bowl. Top quail with peach salad. Spoon reserved foie gras vinaigrette around plate. Finish with fleur de sel.

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