Palmetto Quail

INGREDIENTS

• 4 each 3.5 oz semi-boneless quail
• 1 quart brioche, small diced and toasted in the oven
• 2 each large shallot, brunoise
• 1/2 each carrot, brunoise
• 1 each carrot, peeled and roughly chopped (for puree)
• 1 each leek, minced
• 1 tablespoon tarragon, minced
• 1 tablespoon chive, finely chopped
• 1 tablespoons basil, chiffonade
• 2 tablespoons parsley, minced
• 1/2 each teaspoon celery seed
• 4 each smoked ham hock, (meat picked from bone)
• 1 tablespoon diced Tasso ham (smoked sausage can be substituted if necessary)
• 1 cluster Oyster mushroom (cremini or shiitake may be substituted if necessary)
• 1 gallon chicken stock (recipe below)
• 6 ounces chicken reduction sauce (recipe below)
• 1/2 cup each English peas, blanched (frozen sweet peas may be substituted if necessary)
• 1 each yellow squash, sliced .5” thick
• 1 each lemon, juiced
• Chicken Stock
• 3 pounds chicken wings, roasted in oven for 30 minutes @ 400 degrees
• 2 each carrots, peeled and chopped
• 2 each large onions, peeled and chopped
• 3 each leeks, peeled, cleaned and chopped
• 1 sachet bay leaf, peppercorn, parsley, thyme
• 4 tablespoons tomato paste