Is Anthony Bourdain’s Expensive Recipe Worth It? | Back to Bourdain E40

quail

💰Cheaper: chicken

Chicken is more accessible and cost-effective.

pork fat

🥗Healthier: olive oil

💰Cheaper: bacon

Olive oil is healthier, while bacon offers similar flavor.

chicken liver

💰Cheaper: beef liver

Beef liver is often less expensive.

truffles

💰Cheaper: mushroom

Mushrooms can provide a similar earthy flavor.

Start by roughly chopping half an onion and finely chopping the other half.

Roughly chop half a carrot and finely chop the other half.

Boil cabbage for about 5-10 minutes to tenderize the leaves, then remove the core and gently take off the outer leaves.

Shred half a cup of cabbage using a knife instead of a mandolin.

Slice solid country white bread into circles about half an inch thick.

Debone the quail by removing the wingtips and wishbone, then separate the joints of the wings from the rib cage.

Carefully roll the quail skin back to remove the meat, aiming to keep the skin intact.

Remove the breasts, drumsticks, and tenderloins from the quail.

In a skillet over medium heat, season the quail breasts with salt and add a tablespoon of butter and a glug of olive oil. Cook skin side down for 5 minutes.

Roast the remaining quail carcasses with chopped onions and carrots in the oven at 375°F for about 30 minutes until browned.

Add the drumsticks to the pan after the carcasses are roasted and sauté for 4-5 minutes until browned.

Sauté the bacon in a pan over medium heat for about 3 minutes until browned, then deglaze with Madeira.

Add the finely diced onions and carrots to the bacon and cook until browned, about 4-5 minutes.

Add the shredded cabbage to the bacon mixture and cook low and slow for about 30 minutes.

Deglaze the quail pan with Madeira after removing the drumsticks and carcasses.

In a saucepan, combine the roasted bones and vegetables with deglazed pan juices, one cup of chicken stock, thyme, parsley, and a bay leaf.

Bring the sauce to a boil, then simmer for about half an hour until reduced by half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens