Chef Cody Vasek from the Green Mountain Inn shows us how to cook up and serve a different type of bird.

Maple Soy Glazed Quail Salad

Marinade

4 tbs. sugar

2 oz ginger grated

6 minced shallot

8 garlic clove minced

½ c thick soy 

½ c Vermont maple syrup

4 tbs. rice wine vinegar

2 tsp. 5 spice powder

1 tsp. black pepper (ground)

Make a fine paste with all ingredients. Add 1 cup water and bring to a boil. Cool and strain. Marinate boneless quail halves.

Ginger Vinaigrette

2 cups chopped fresh ginger

2 cups simple syrup

¼ cup soy

2 cups canola oil

Blend the syrup with ginger until smooth.  Strain and add oil, soy, emulsify using a wisk or blender.

Salad

Red cabbage sliced

Sunflower shoots 

Pea shoots

Radish shoots

Mix all ingredients in a bowl. Season with ginger vinaigrette

Season quail and sear cast iron skillet until brown and crisp. Mound salad in center of plate. Cook quail egg sunny side up in a pan with butter, season with a little salt and pepper. Place quail on plate and finish with maple soy.