Ginger Sesame Coquelet with Korean Quail Eggs

I love the way the French gear up for the holidays!  Good quality regional foods take center stage and the covered market is filled with both the bounty of the season and ravenous French people,  plus one equally ravenous American.  This is how I get into refrigerator/freezer problems.

One of my favorite people in the market, the boudin noir man, had an exaggerated, long line with everyone but me waiting patiently to give their orders.  There are other purveyors of boudin noir in the market, but anybody who’s anybody here in Sens would rather die waiting in line than go to one of the others.  Sheep that I am, I stood there with them.  Truth is he has the best boudin, white or black, that I’ve ever tasted.   He also makes ham, tripe, terrines, filled pastries and other sausages.  Everything is made by him personally and he is very, very good.  That’s why, while the others receive one or two customers at a time, he gleefully takes his time, joking, giving free tastes and grinning while dozens wait in line.  Bummer I didn’t have the camera but with the umbrella, shopping basket and my purse, it was not possible.  I’ll go back with my camera after my husband arrives.

I had planned to have a roast coquelet Asian style today plus prepared noodles from the Vietnamese lady in the market.  Looking around for an excuse to also include quail eggs, I happened upon this too good recipe at Korean Cuisine http://korean-cuisine.blogspot.com/2010/06/quail-eggs-in-soy-sauce.html.   The only things I did differently was to cut my 7 huge garlic cloves in half and to use mirin as the cooking wine. You have to try these!   Not too spicy but with, as M. Parret says, a little kick that goes perfectly with a nice glass of Beaujolais.  Thank you Korean people!

I had some dressing left over from the zucchini ribbon salad http://cookinginsens.wordpress.com/2011/12/06/yakitori-duck-breast-with-asian-zucchini-ribbon-salad/that I decided to use as a marinade for the coquelet.  Good choice.

Ginger Sesame Coquelet with Korean Quail Eggs  

1 coquelet or cornish game hen, butterflied

1 tsp grated fresh ginger

1/4 cup rice vinegar

1 tbsp soy sauce

Juice of 1/2 lemon

1 tbsp honey

1 tbsp sesame oil

20 fresh quail eggs boiled and peeled

7 large garlic cloves, halved lengthwise

1 red and 1 green chillie, sliced

2 cups water

1/4 cup soy sauce

1 1/2 tbsp sugar

2 tbsp mirin

Mix the ginger, rice vinegar, soy sauce, lemon , honey and sesame oil together.  Put the coquelet in a zip lock and pour dressing over.  Allow to marinate for 2 hours.

Mix the water, soy sauce, sugar and mirin together in a sauce pan and bring to a boil.  Add the quail eggs and simmer for 15 minutes.  Add the garlic cloves and chillies and simmer for an additional 5 minutes.   Set aside and allow to cool.

Remove the coquelet from the marinade, reserving the marinade and roast on a rack in a 400 degree Fahrenheit oven for 25 minutes, skin side down.  Turn the coquelet skin side up, brush with reserved marinade and continue to roast for another 20 minutes.  Serve with quail eggs and Asian noodles.

Wine suggestion:  Beaujolais

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, French, Hors d'oeuvres, Korean, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

19 Responses to Ginger Sesame Coquelet with Korean Quail Eggs

  1. IamSimplyTia says:

    You take such colorfully beautiful photos. Your dish looks fantastic!

  2. That sounds wonderful. I’d actually wait in line for that! Lovely quail too.

  3. This looks so amazing….my tummy is actually rumbling quite loudly! And I´d wait in line too…good for you for sticking it out with your umbrella and shopping bag :)

  4. Conor Bofin says:

    As ever a perfect picture of French market life and perfect pictures. Beautiful post,
    Conor

    • Thank you Conor. Does Dublin have an open market? I’ve forgotten.

      • Conor Bofin says:

        Sadly not. We have some poor excuses for the ‘Farmer’s Market’ that sell expensive ‘organic’ vegetables, candles, hand knitted jumpers and grossly overpriced cheeses. The economics of the market here (for the customer) are back to front when compared with the average French market. I suspect it is because it is not a traditional part of our daily lives. More the pity.

  5. This looks scrumptious! I could definitely handle a plate or two!

  6. ceciliag says:

    i am actually going to raise quail so that i can get those quail eggs, so it may be a while until i get back to try this recipe! i love it when you tell us about the markets.. c

  7. Fay says:

    Another beautiful presentation. Your mention of the Vietnamese vendor brings to mind a Vietnamese cookbook I checked out from the library a few years ago that introduced me to Vietnamese fish sauce for the first time. Time to revisit those flavors. Great noodle soups.

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