Buffalo Quail With Celery Root and Blue Cheese
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Celery Root, Fried (See Note)
Celery Root Purée, Hot (See Note)
Quail, 8- to 10-oz Each (See Note)
Combine hot sauce, clarified butter and xanthan gum with a hand blender and set Buffalo sauce aside.
Toast panko in a preheated 350-degree F oven until golden brown, about 7 minutes, rotating pan. Combine celery root crumbs and panko and set aside.
Combine celery root purée with blue cheese using a hand blender and blend until smooth.
Season quail with salt and brush with Buffalo sauce and then grill, skin-side down, to desired doneness. Cut quail in 4 parts and brush breast with Buffalo sauce and crust with celery root and panko crumbs. Serve immediately with purée.
Fry celery root in preheated 350-degree F oil until crispy. Peel and dice celery root and cook with butter and vegetable stock until soft. Strain and save remaining liquid. Purée celery root until smooth, adding liquid if necessary. Quail should be semiboneless and butterflied so only bones left are wing tip and drumstick bone.