Tea and Spice Smoked Quail - CD Recipes - CookingDistrict.com
Cooking District Recipes

Tea and Spice Smoked Quail

Photo by stu_spivack
Categories: 1st Course, Game, Poultry
Portions:
4
Photo by stu_spivack
Step 1
2 each Quail
.5 tbsp Sesame oil
.5 tsp Five-spice powder
Marinate the quail in this mixture on a rack, refrigerated uncovered for 2 hours, or until a pellicle is formed.
Step 2
.5 cup Chinese green tea
Orange zest • from 1/2 orange
1 tsp Peppercorns, Szechuan
1 tsp Coriander seeds
1 whole Star anise
1/4 each Cinnamon stick
Use this mixture to smoke in any smoking apparatus.
Step 3
1 tbsp Kosher salt
.5 tsp Peppercorns, Szechuan
1/4 tsp Five spice powder
Seasoning salt: Mix together and dry roast in a pan. Finely grind mixture and reserve.
Step 4
To serve: Deep fry quail legs for 1.5 minutes and breasts for 1 minute. Drain and season with seasoning salt.
Notes

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