Quail on Toast by Ed Szymanski

Directions

1. Mushroom Puree: thinly slice mushrooms and alliums, cook over high heat in the olive oil and butter. once nice and brown, add thyme, colatura and white wine. reduce by half, add heavy cream. reduce by half, then blend.
2. Pickled Prunes: bring everything but prunes to a boil. pour over prunes. let sit for an hour, then refrigerate. when ready to use, finely dice.
3. Port Sauce: cook the alliums and quail bones in the butter. when brown, add the thyme, bay and peppercorns. delgaze with the cognac, red wine and 3/4 of the port, reduce by 3/4. add the chicken stock, reduce by 3/4. add the red grapes and the remaining 1/4 of port, and cook until a glossy consistency. strain and keep warm.
4. Quail: if whole, butterfly, if semi-boneless, cut in half. lay flat and pat dry with a paper towel. When ready to cook, prepare a hot grill, season with salt, and cook skin side down for 2-3 minutes, until golden brown and smoky. flip to the flesh side for a few seconds, just to warm through. rest on a tray for 2 minutes. slice in half, lengthways
5. Toast: cook toast gently in duck fat until golden brown on both sides. once cooked, cut to be the same shape as the halves of quail.
6. Plating: schmear the mushroom puree on top of the toast, then top each piece with half a quail. garnish the quails with a small spoon of the chopped pickled prunes, and a sprig of chervil. pour the port sauce into a shallow bowl, and then put the completed quail toasts in the bowl, with enough sauce to cover the bottom of the toast but not the top. add a little smoked oil if using. eat hot.