by Chef Gorji
1 cup dry white wine
2 teaspoons honey
2 tablespoons dried barberries (or cranberries)
½ teaspoon butter
4 quail breasts, skin on
4 tablespoons olive oil
Fresh black pepper, coarsely ground
1 teaspoon butter
4 kale leaves for garnish
Start the sauce first, since it takes 4 to 6 minutes. Add the wine, honey, barberries and butter in a sauté pan and mix. Start heating on high.
When it bubbles, turn to medium heat and reduce to a semi-thick consistency. Brush the quail breasts with ½ the olive oil and sprinkle with salt and pepper. Pour the rest of the olive oil in a non-stick sauté pan and add the butter. Place the quail breasts skin side down and cook for about 1-2 minutes on high heat until skin is a crispy golden brown and you can see a little smoke. Turn and repeat. (Be careful not to overcook. When you see some smoke, check for desired color and turn.)
Arrange the kale leaves on plates and place the quail breasts on top. Spoon the sauce over them and serve.
Note: Gorji gets his dried barberries from Euro Deli (in Plano and in Richardson) and at World Food Warehouse on Floyd Road.