Roasted Five Spice Quail with Sauteed Foie Gras
Toasted Brioche and Figs with Fig Balsamic
4 portions

Ingredients: Quails, de boned 4 pcs
Foie Gras 8 oz.
“La Lot” (Beatle) leaves 8 pcs.
Kosher Salt
Figs 4 pcs
Fig Balsamic 2 cups
Brioche 4 slices
Thai Basil for garnish
Vegetable oil for deep frying

Marinade for Quails: 2 tblsp. sugar
2 tblsp. grated fresh ginger root
4 shallots finely chopped
4 cloves garlic chopped
1/4 cup soy sauce
2 tblsp. dry sherry
1 tsp. five spice powder
1/2 tsp. ground black pepper
In a mortar or food processor crush the sugar, garlic, ginger and shallots to a fine paste.
In a small sauce pan, mix the paste with the soy sauce, sherry, five spice powder, black pepper and 1/2 cup of water. Stir to combine. Bring the liquid to a boil and stir until the sugar dissolves. Allow to cool, and add the quail and turn to coat evenly. Marinate, turning occasionally overnight.

Executive Chef Göran V. Streng
Hawaii Prince Hotel Waikiki and Golf Club