ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)

      Title: ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)
  Categories: Game, Masterchefs, New york, Tfs
       Yield: 6 Servings
  
       1 x  Gorgonzola Polenta **
       1 x  Cranberry Relish **
 
 MMMMM---------------------------QUAIL--------------------------------
      12 ea Quail, necks and feet
            -- removed
       6 sl Pancetta, thin, (Italian
            -- dry-cured unsmoked bacon)
            -- coarsely chopped OR
       6 sl Bacon, coarsely chopped
      12 ea Sage, leaves, fresh OR
     1/2 ts Sage, dried
     1/4 c  Oil, olive
      36 ea Juniper, berries, toasted
            -- in dry skillet for 5
            -- minutes
            Salt (to taste)
            Pepper (to taste)
     1/4 c  Gin
     1/2 c  Wine, white, dry
       2 c  Stock, Veal **
  
        ** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry
   Relish.
   
        Preheat your oven to 450 F. Holding quail, breast up, tuck wing
   tips under.  Place a little of the pancetta, a sage leaf, and 2
   juniper berries in the cavity of each bird.  Sprinkle the cavity and
   outside of each bird with a little salt and pepper.  Push each leg
   joint downward and fasten it to the carcass with a toothpick, pushing
         1    toothpick through both legs.
   
        Heat the olive oil in a large heavy skillet over very high heat.
   Arrange birds in pan, breasts down.  Saute, shaking pan occasionally
   until breasts are lightly golden, 2 to 3 minutes.  Place the skillet
   in the oven and roast 5 to 6 minutes.  Use tongs to turn birds'
   breasts up and continue to roast until golden brown, about 6 minutes.
   Remove the skillet from the oven and transfer the quail to 6 warm
   serving plates; keep warm while preparing sauce.
   
        Discard any fat from the skillet and place the pan over
   medium-high heat.  Deglaze the skillet, adding the gin and wine,
   scraping up any browned bits in a pan.  Add your stock and boil
   gently until reduced enough to coat a spoon lightly.  Stir in the
   remaining juniper berries, adjust your seasonings, and pour this over
   the birds. Serve immediately.
   
        Source:  New York's Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Seppi Renggli, The Four Seasons Restaurant, New York
   
        Owners:  Tom Margittai, and Paul Kovi
        Pastry:  Bruno Comin
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