Jacques Pépin: Sautéed Quail

Jacques Pépin makes Sautéed Quail with Raita at the 2008 F&W Classic in Aspen.

Jacques Pépin makes Sautéed Quail with Raita at the 2008 F&W Classic in Aspen.

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[MUSIC] Beautiful quail [UNKNOWN] so then cook on one side, the other side, they're cooked. So here we're going to season them with salt. You're gonna put hot oil on top of the prep? Yep. Okay. We're gonna put cumin. I mean you can put particularly anything you want, it's your Quail when you are at home. [LAUGH] Cayenne, a little bit of hot oil, a little bit of [UNKNOWN]. Now what you want to do here is to put them with all that seasoning here and marinate them for a couple of hours. Okay, so we have the quail ready to go. [SOUND] Okay, four quail, like this. [SOUND] You have tongs over there if you want. Okay. [LAUGH] [SOUND] Okay. It turned out beautifully brown now. And frankly one, two more minutes, especially if you let them cooler in the skillet. That's set. I'll cover them, one single. Okay, we got you the cucumber. I peel that part of it and I scrape it on this side. Just go until you see the see out. But we do it right here. [INAUDIBLE] cucumber, mint, yogurt. Here I have Grated cucumber. Yeah, I think the recipe I tell you to dice it so. We can do it. Titin you have a bit of mint for me? Yeah, just gonna get it. Tabasco. Pepper, salt in there and then the yogurt. I mean if you can get a Greek yogurt, the best. Yeah, the Greek yogurt is really Really good. Then mint. So, the mint here, you know, give you that really cool taste. I have to put a bit of garlic, so I have a head of garlic, hit it on the side. [LAUGH] Separate your clove, and then maybe one clove is enough. That release the essential oil and [NOISE] You cut it into a puree. I could actually do it and do the slow motion version over here. [LAUGH] And we have a puree of garlic. Here we are. We stir the cucumber sauce here. We call [UNKNOWN] So this, you will see the quail. They are just slightly pink. Very moist and that's just the way they should be. [APPLAUSE] [BLANK_AUDIO]
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Jacques Pépin: Sautéed Quail


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