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Seared Quail

May 8, 2013
Sink your teeth in.

Sink your teeth in.

Craving a delightfully rich and savory dinner? Look no further than seared quail, a beautiful offering from our spring menu at Michael’s New York. We serve it with foie gras to highlight the rich flavor of the bird. A reduced jus made with fresh huckleberries cuts the richness of the foie and adds a unexpected tart-sweet bite to this delicious dish. The real piece de resistance? Homemade potato chips sprinkled over the plate. How can you resist?

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