Dried Cherry & Shallot Chutney with Demiglace
2 Tbsp Whole Butter
3 oz (3/8 C) Minced Shallots
4 oz (1/2 C) Dried Cherries - Reconstituted in Port Wine– Chopped
1/2 tsp Dijon Mustard
12 oz (1 1/2 C) Demi Glace
In a sauce pan, melt 1 Tbsp of the butter and heat until it begins to foam. Add in the minced shallots and sauté them until they become translucent. Add in the dried cherries and the port wine they have been soaking in. Let the port reduce to almost dry and stir in the Dijon mustard and then add in the Demiglace.
Let the sauce simmer for a couple minutes then remove from the heat and strain out the cherries and shallots. Reserve the cherry shallot mixture to top the Quail. Put the Demiglace back on the stove to keep it warm and fold in the last tablespoon of butter. Use the sauce to drizzle over the quail topped with the chutney.