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